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Pakistani Black-Eyed Peas

This is a dish we frequently cook in our home. It is relatively quick and so good. A perfect weeknight meal after a long day at work. We usually eat it with chapati or roti, but you could also serve it with some simple basmati rice.


  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 5 garlic cloves, chopped
  • 1 15 oz. can black-eyed peas
  • 1 teaspoon tumeric
  • 3/4 t ground corriander
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 cup canned crushed tomatoes, undrained
  • 1 cup water
  1. Heat oil in a large skillet over medium- high heat.
  2. Cook onion and garlic until golden brown
  3. Add black-eyed peas and stir gently for 30 seconds
  4. Add all ground spices and stir for 30 seconds.
  5. Add tomatoes and water and  cook over medium high heat covered for 7 minutes.
  6. Remove from heat and transfer to a serving bowl.
  7. Optionally, sprinkle with chopped cilantro and/or green onions.

Black-Eyed Peas


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