Mediterranean Black-Eye Pea Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mediterranean Black-Eye Pea Casserole calories by ingredient


Taken from the You Are What You Eat cookbook Taken from the You Are What You Eat cookbook
Number of Servings: 4


    1 tbsp olive oil
    2 garlic cloves, finely minced
    2 onions, diced
    1 can black-eye peas, rinsed and drained
    3 tomatoes, cut into chunks
    100 g shiitake mushrooms (I finely them dried and I roughly chop)
    2 carrots, trimmed, peeled and diced
    1 tbsp chopped fresh basil
    1 tsp dried oregano
    1 tsp dried marjoram
    2 tsp tamari sauce (or soy sauce)
    2 zucchini, trimmed and cut into chunks or julienned
    1 tsp capers
    Some 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.