Turkish spiced black-eyed peas with yoghurt & mint butter

Turkish spiced black-eyed peas with yoghurt & mint butter

From
Grains
Serves
6 as a side dish
Prep
20 mins
Cooking time
50 mins
Photographer
Deidre Rooney

In Turkey and the Middle East mint butter is often made with dried mint even when fresh leaves are available, but choose whichever you prefer.

From the grocer

Ingredients

Quantity Ingredient
80ml olive oil
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
400g tinned cherry tomatoes in thick juice
125ml chicken stock or water
2 teaspoons soft dark brown sugar
salt and freshly ground black pepper
800g tinned black-eyed peas, drained and rinsed
25g unsalted butter
100g greek-style yoghurt

From the greengrocer

Quantity Ingredient
1 onion, chopped
4 garlic cloves, chopped
1 red chilli, halved, seeded and chopped
2 tablespoons chopped fresh mint
or 2 teaspoons dried mint

Method

  1. Heat half the olive oil in a saucepan over a medium heat and add the onion. Cook until soft and golden, add the garlic and cook for 4 minutes or so. Add the chilli, cinnamon and cumin and cook for another 2 minutes.
  2. Tip in the tomatoes with their juice, the stock or water, sugar and salt and pepper. Bring to the boil, reduce the heat to a simmer and cook for about 20 minutes, stirring every so often.
  3. Add the black-eyed peas, stir well, season again and simmer for another 20 minutes. The mixture should be thick but add more stock or water if it gets too dry. The black-eyed peas shouldn’t be falling apart.
  4. Just before serving, heat the butter in a frying pan over a medium heat and add the mint, stirring briskly for about 15 seconds to release the fragrance. Remove from the heat.
  5. Tip the black-eyed peas into a serving dish. Stir the yoghurt well so that it’s not too firm and mix in the rest of the olive oil. Drizzle the yoghurt over the top of the beans and pour on the mint butter. Serve immediately.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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