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    Home » Recipes » Vegan Main Dishes

    Black-Eyed Peas with Spinach and Herbs

    Published: Sep 21, 2012 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    This easy recipe highlighting fresh spinach and black-eyed peas is inspired by Sabzi—referring to Persian dishes using greens and herbs — ingredients typical to this cuisine. If you use baby spinach, you can skip stemming, making the recipe quicker than ever. Serve with a fresh flatbread and a salad of chickpeas and tomatoes. Photos by Hannah Kaminsky.

    Serves: 6

    • 2 tablespoons extra-virgin olive oil
    • 1 medium onion, chopped
    • 1 cup chopped leek (white part only), well rinsed
    • 3 ½ cups cooked or two 15-to 16-ounce cans
      (drained and rinsed) black-eyed peas
    • 2 large or 3 medium tomatoes, diced
    • Juice of ½ to 1 lemon, to taste
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 10 to 12 ounces fresh spinach, stemmed and well rinsed
      (or baby spinach, rinsed)
    • ½ cup chopped fresh parsley, or more, to taste
    • 4 scallions, white and green parts, sliced
    • Salt and freshly ground pepper to taste
    • Hot cooked rice or other grain, optional

    Heat the oil in a wide skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.

    Add the leek and sauté for 5 minutes or so longer, until both it and the onion are golden.

    Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.

    Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, then season with salt and pepper.

    Serve at once over hot cooked rice or other grain, if desired, or in shallow bowls on its own.

    Black-eyed peas wih spinachand herbs (sabzi)

    Black-eyed peas wih spinachand herbs (sabzi) recipe

    • Here are more easy bean main dishes.
    • Here are more of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.

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    Reader Interactions

    Comments

    1. Ruchama says

      September 22, 2011 at 8:52 pm

      looks like a great Rosh Hashana recipe. I think this would also work room temperature.

    2. NoraG says

      July 05, 2012 at 9:45 pm

      A different twist on beans. This would also be great with white beans.
      I served it with brown rice. Kids actually really liked it! Good dish. Added more nutmeg (fresh) and lots of lemon. A good summertime dish.

    3. Nava says

      July 06, 2012 at 9:53 am

      So glad you enjoyed this, Nora! I like the suggestion of the white beans.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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