Provencal Black-Eyed Peas with Asparagus
- Number of Servings: 4
Ingredients
1 pound fresh asparagus1 tbsp olive oil1 medium white onion, diced1 medium red bell pepper, diced2 cups cooked and drained black-eyed peas2 cloves minced garlic (optional)1 tbsp Herbes de Provence1 large bay leaf1/2 tsp. salt plus a pinchblack pepper3 cups vegetable stock/broth2 tsp arrowroot powder (can use cornstarch in a pinch)2 tbsp fresh minced parsley
Snap off and discard tough stem ends of asparagus, cut crosswise at a slant into 1 inch pieces.
Heat olive oil over medium heat and saute the onion and bell pepper until they begin to brown, about 6 minutes, stirring frequently.
Add the asparagus, black-eyed peas, garlic, Herbes de Provence, bay leaf, 1/2 tsp salt, black pepper, and 3/4 cup of the veggie stock. Bring to a strong simmer, then cover and cook until the asparagus is barely tender, about 5-8 minutes. Stir once or twice during cooking.
Dissolve the arrowroot powder in a tablespoon of water in a small bowl. When the asparagus is tender, stir in the arrowroot mixutre and cook for another 30 seconds or so until the sauce thickens. Stir in the parsley.
The original recipe called to cook 1.5 cups couscous in 2.25 cups of broth for five minutes and says serve asparagus mixture over mounds of hot couscous. I omitted the couscous from this recipe so you can use as much or as little couscous as you want, depending on how much you want to eat. But I still recommend the couscous!
Number of Servings: 4
Recipe submitted by SparkPeople user ERIKA00177.
Heat olive oil over medium heat and saute the onion and bell pepper until they begin to brown, about 6 minutes, stirring frequently.
Add the asparagus, black-eyed peas, garlic, Herbes de Provence, bay leaf, 1/2 tsp salt, black pepper, and 3/4 cup of the veggie stock. Bring to a strong simmer, then cover and cook until the asparagus is barely tender, about 5-8 minutes. Stir once or twice during cooking.
Dissolve the arrowroot powder in a tablespoon of water in a small bowl. When the asparagus is tender, stir in the arrowroot mixutre and cook for another 30 seconds or so until the sauce thickens. Stir in the parsley.
The original recipe called to cook 1.5 cups couscous in 2.25 cups of broth for five minutes and says serve asparagus mixture over mounds of hot couscous. I omitted the couscous from this recipe so you can use as much or as little couscous as you want, depending on how much you want to eat. But I still recommend the couscous!
Number of Servings: 4
Recipe submitted by SparkPeople user ERIKA00177.
Nutritional Info Amount Per Serving
- Calories: 162.6
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 184.5 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 7.6 g
- Protein: 5.7 g
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