Black Eyed Peas & Sun Dried Tomatoes Skillet Fry
Black Eyed Peas & Sun Dried Tomatoes Skillet Fry is a fiber-licious weeknight meal that's loaded with all kinds of flavors. Enjoy as a light & healthy side.
Servings 4 people
- 3 cups cooked black eyed peas
- 1 tbsp olive oil
- 5-6 cloves garlic
- 1 inch ginger
- 1 tsp red pepper flakes
- 1 onion
- 0.75 oz basil leaves
- salt and pepper as required
- 1 tsp turmeric powder
- 3.5 oz sun dried tomatoes
- 1/4 cup feta cheese
For this we will be using cooked black eyed peas. I normally soak dry black eyed peas in water, overnight. Then drain the water and boil the peas in salt + turmeric water till they are cooked. Drain the water but do not throw away the water. You can use it as stock in some other recipe.
Heat olive oil in a skillet and once its hot add minced garlic, ginger, red pepper flakes and chopped onions. Saute till the raw smell goes away and the onions turn translucent.
Then tear basil leaves and throw them into the pan. Add crushed pepper and sea salt along with turmeric powder and sun dried tomatoes. If you wish to then add paprika as well. Mix and continue to saute for 5 minutes.
Add red wine vinegar before adding the cooked black eyed peas. Give it all a mix and garnish with crumbled feta cheese.
Black Eyed Peas & Sun Dried Tomatoes Skillet Fry is ready. It tastes best when served warm but you can have it like a cold salad as well.