Ingredients
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3 cups dried black-eyed peas, sorted rinsed and drained
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2 small tomatoes
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1 large onion, peeled and cut into large chunks
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2 inches piece ginger, peeled and cut into pieces
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2 garlic cloves, peeled
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4 -6 serrano peppers or 4 -6 cayenne chilies
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2 tablespoons ground coriander
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2 tablespoons salt
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1 tablespoon brown sugar
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9 cups water, see Note
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1 (14 ounce) can coconut milk
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fresh cilantro (garnish)
Instructions
- Put the black-eyed peas in the slow cooker - no need to presoak.
- Peel and chop the tomatoes (or do what I did - use canned).
- Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
- Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
- Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours).
- Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
- Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
- NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.