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Black Eyed Peas with Kale and Dill

Cook Time 20 mins
Course Main Course, Side Dish
Cuisine Vegan, vegetarian
Servings 4 as a main, 6-8 as a side

Ingredients
  

  • 1 cup dried or 1 (14 oz.) can black eyed peas, rinsed and drained
  • 3 Tbsp olive oil
  • 2 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 10 fresh or 15-20 dried curry leaves
  • 1 tsp ground cumin
  • 1 tsp yellow mustard seeds
  • 1 biunch Tuscan (Dinosaur) kale, finely sliced into ribbons
  • 2 tsp sweet chili powder
  • salt to taste
  • pepper to taste
  • 1/4 cup chopped fresh dill
  • 1/2 cup water or vegetable stock
  • 8 1/2 oz. Halloumi cheese, cut into small cubes
  • 1 cup diced bell pepper
  • 1/2 lime juice to taste

Optional Garnish: Citrus wedges

    Instructions
     

    • If using dried black-eyed peas, soak them overnight with 1 tablespoon of salt to cut down your cooking time. Drain and rinse. In a large pot, bring the dried beans to a simmer in 8 to 10 cups water until tender, about 45 minutes to 1 hour. Drain and set aside.
    • Preheat a large skillet over medium heat. Add the oil and then the shallots, garlic, and curry leaves and sauteĢ until softened. Stir in the cumin and mustard seeds and listen to hear the mustard seeds popping; this means they are toasted.
    • Stir in the kale, chili powder, salt, and pepper and continue to cook until wilted. Stir in the yogurt a bit at a time so it is absorbed. Stir in the chopped dill.
    • Slowly add the water and stir to create a sauce. Stir in the beans, Halloumi, and bell pepper to heat through. Stir in the lime juice, taste, and adjust the seasoning. Serve with the citrus wedges.
    Keyword bell peppers, black eyed peas, citrus, curry leaves, dill, kale, kale salad, side salads, vegetarian, yogurt