Ingredients

The following ingredients have 4 Servings
  • 1 C (185g) Dried Black Eyed Peas (soaked overnight, *see notes if using precooked black-eyed peas or if unsoaked dry peas)
  • 1 Tbs Coconut Oil or Olive Oil
  • 1 C (120g) Red Onion (about 1 medium)
  • 1 Tbs Garlic (minced, about 2 large cloves)
  • 1 1/2 Tbs Harissa Seasoning (spice blend, dry. If you prefer paste, start with 1 to 1  1/2 tablespoons and adjust to taste.  )
  • 2 Tbs Tomato Paste
  • 3 1/2 C (785g) Water
  • 1 1/2 C (411g) Fire Roasted Tomatoes (one can)
  • 4 C (220g) Collard Greens (destemmed, chopped into bite size pieces and packed, about 1 bunch)
  • 3 C (275g) Okra (fresh or frozen, if frozen this is 1, 10 oz bag)
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Black Pepper
  • 2 tsp Fine Sea Salt
  • 1/2 Lemon (juiced)
  • Parsley - Flat Leaf (chopped for garnish)

Instruction

  • In a large stock pot or Dutch oven, heat oil to shimmering. Add the onion, and cook for about 7 minutes, stirring occassionally on medium-low or until softened. Add the garlic and cook for one minute, until fragrant. Stir in harissa seasoning and tomato paste, stirring to coat the onions for one minute. Add the dried (and soaked - see note** for unsoaked) black-eyed peas, and water. Bring to a boil, then turn down to low to simmer. Place a lid on the pot and cook for about 40 minutes OR until the peas are tender. If using precooked black eyed peas, use about 2 C / 260g, drain peas, reduce water to about 1 cup, skip cooking for 40 minutes and continue on with the recipe. 
  • To the black eyed peas, stir in the tomatoes, collard greens (in two batches if needed), and okra. Cook, lid on, on low for about 15-20 minutes, OR until the okra and collards are tender. Stir in the salt, pepper, cinnamon and squeeze of lemon juice. Taste for seasoning adjustment (collards and black eyed peas can take on quite a bit of salt. I tend to add a pinch more than the 1 tsp here, but adjust to your taste). Share with brown basmati rice or cornbread!
  • Store in a lidded container for up to three days in the refrigerator, or up to three weeks in the freezer. Thaw overnight in the fridge and gently rewarm stovetop.