Measurements

• 1 cup Black
• 1 Onion
• 2 cloves Garlic
• 1 tbsp Ginger
• 2 Tomatoes
• 1 Bell Pepper
• 1 Carrot
• 2 stalks Celery
• 2 Bay Leaves
• 1 tsp Thyme
• 1 tsp Paprika
• 1 tsp Cumin
• 1 tsp Coriander
• Salt to taste
• Black Pepper to taste
• 2 tbsp Olive Oil
• 4 cups Vegetable Broth

Preparation Method

• 1. Rinse and soak black-eyed peas in water for at least 4 hours or overnight. Drain and set aside.
• 2. Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent.
• 3. Add garlic and ginger, sauté for 1 minute until fragrant.
• 4. Stir in tomatoes, bell pepper, carrot, and celery. Cook for 5 minutes until vegetables soften.
• 5. Add bay leaves, thyme, paprika, cumin, coriander, salt, and black pepper. Stir to combine.
• 6. Add soaked black-eyed peas and vegetable broth. Bring to a boil.
• 7. Reduce heat to low, cover, and simmer for 45-60 minutes until peas are tender.
• 8. Adjust seasoning with salt and pepper if needed.
• 9. Remove bay leaves before serving. Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.