This recipe uses frozen black-eyed peas. If you can only get the dried kind, soak ¾ cup overnight.
Ingredients:
- 2 tbsp olive oil
- 1 green bell pepper, diced into ¼ inch pieces.
- 2 medium carrots, diced into ¼ inch pieces
- 1 medium onion, diced
- 4 tbsp finely chopped cilantro
- 1 10-oz package frozen black-eyed peas
- 6½ cups vegetable stock
- 4 tbsp brown rice
- ½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp dried thyme
- ½ tsp mustard powder mixed with 1 tbsp hot water
- ¼ Scotch bonnet (or other habañero-type hot chile), chopped
- Salt to taste
- 1 tbsp finely chopped chives
- Lime wedges for serving
Directions:
- Put the oil in a large pan and set over medium-high heat. Put in the pepper, onion, and carrots. Stir and sauté for 3 minutes, or until the onion turns translucent and slightly brown at the edges.
- Add the cilantro and stir once. Now add the peas, stock, rice, ginger, allspice, thyme, mustard, and hot chile. Stir and bring to a boil. Cover, turn the head down to low, and simmer gently for 1½ hours, stirring now and then.
- Taste for salt, adding some if needed. The soup should be spicy, so add more pepper sauce or cayenne if you wish.
- Serve garnished with the chives and offer the lime wedges on the side.
Serves 6.
From Madhur Jaffrey’s World Vegetarian
