Hearty Mediterranean black-eyed peas slowly simmered with tomatoes, olive oil, and aromatic herbs for a comforting, flavorful meal.
# What You’ll Need:
→ Legumes
01 - 2 cups dried black-eyed peas, rinsed and picked over
→ Vegetables
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 carrots, diced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes, undrained
07 - 2 tablespoons tomato paste
→ Liquids
08 - 4 cups vegetable broth
09 - 1/3 cup extra virgin olive oil
→ Herbs & Spices
10 - 2 teaspoons dried oregano
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground cumin, optional
13 - 1 bay leaf
14 - Salt and freshly ground black pepper to taste
→ Garnish
15 - Chopped fresh parsley
16 - Crumbled feta cheese, omit for vegan option
17 - Lemon wedges
# How To Make It:
01 - Place black-eyed peas, chopped onion, minced garlic, diced carrots, and diced red bell pepper into slow cooker.
02 - Add diced tomatoes with juices, tomato paste, vegetable broth, olive oil, oregano, paprika, cumin if using, bay leaf, salt, and pepper. Stir thoroughly to combine all ingredients.
03 - Cover and cook on low setting for 6 to 7 hours, until black-eyed peas are tender and flavors are fully developed.
04 - Remove bay leaf from slow cooker. Taste and adjust salt and pepper as needed.
05 - Transfer to serving bowls and garnish with chopped parsley, crumbled feta cheese if desired, and lemon wedges.
