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Ikarian Black-Eyed Pea Stew

A hearty Ikarian-style stew of black-eyed peas, fennel, tomato and olive oil. Vegan and full of flavour.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 300 g dried black-eyed peas
  • 120 ml olive oil
  • 1 onion chopped
  • 1 fennel bulb chopped
  • 2 cloves garlic sliced
  • 400 g canned chopped tomatoes
  • 1 tbsp tomato paste
  • 1 bunch dill chopped
  • Salt and black pepper
  • 1 lemon to serve

Method
 

  1. Cover the black-eyed peas with water, boil for 5 minutes and drain.
  2. Heat half the oil and cook the onion and fennel for 8 minutes until soft.
  3. Add the garlic and tomato paste for 1 minute.
  4. Add the peas, tomatoes and enough water to cover by 3 cm. Simmer for 35–40 minutes until tender.
  5. Stir in the dill and remaining oil. Season.
  6. Serve with lemon wedges and bread.

Notes

Black-eyed peas do not need soaking, which makes this a quick bean stew.