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Garam Masala Black-Eye Peas and Spinach Salad
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Serves: 8
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My mother's favorite dish since she is the vegetarian in our family; she uses chickpeas, but
I like it with black-eye peas. No matter what, the taste is just as delicious.
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Ingredients:
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- 4 tablespoons extra-virgin olive oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 2 Thai red or green chilies, diced, or 1 teaspoon Nirmala's South Africa-Per-Peri
- 1 tablespoon Nirmala's Kitchen Garam Masala
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- 1 teaspoon Nirmalas Kitchen Ground Cumin
- 2 (15-ounce) cans black-eye peas, rinsed and drained
- Salt to taste
- 1 pack baby spinach leaves
- 4 tablespoons chopped cilantro for garnish
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Directions:
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- Heat oil in a pan; sauté the onions, garlic and chilies. Cook until soft.
- Add garam masala and cumin, cook for another minute, add the black- eye peas, salt to taste, and cook for 3 or 4 minutes on medium heat.
- Add the spinach, and as soon as it starts to wilt, remove it, sprinkle with cilantro and serve warm.
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