Mediterranean Black-Eye Pea Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil2 garlic cloves, finely minced2 onions, diced1 can black-eye peas, rinsed and drained3 tomatoes, cut into chunks100 g shiitake mushrooms (I finely them dried and I roughly chop)2 carrots, trimmed, peeled and diced1 tbsp chopped fresh basil1 tsp dried oregano1 tsp dried marjoram2 tsp tamari sauce (or soy sauce)2 zucchini, trimmed and cut into chunks or julienned1 tsp capersSome more chopped fresh basil, oregano and parsley
1. Heat the oil in a medium sized dutch oven. Add the garlic and onion and cook for a couple of minutes. Add the black eye peas, tomatoes, mushrooms, carrots, herbs and tamari. Bring to a boil then lower heat and simmer for 10-15 minutes. When cooked, the vegetables should still have a little bite. Add a little water or stock if required during the cooking process.
2. Remove from the head and add the zucchini. Put the lid on and let it zit for abuot 10 minutes . Garnish with capers and the fresh herbs.
Number of Servings: 4
Recipe submitted by SparkPeople user DECLANSMAMA.
2. Remove from the head and add the zucchini. Put the lid on and let it zit for abuot 10 minutes . Garnish with capers and the fresh herbs.
Number of Servings: 4
Recipe submitted by SparkPeople user DECLANSMAMA.
Nutritional Info Amount Per Serving
- Calories: 183.2
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 655.3 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 8.8 g
- Protein: 2.7 g
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