A hearty and flavorful stew featuring black-eyed peas and fresh herbs, perfect for a comforting meal.
Rinse the black-eyed peas under cold water and soak them in water for at least 4 hours or overnight.
Soaking the peas reduces cooking time and improves their texture.
Drain the soaked peas and place them in a pot with fresh water. Bring to a boil, then simmer for 30 minutes until tender. Drain and set aside.
Avoid overcooking the peas to maintain their shape and texture.
Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic, cooking until softened, about 3 minutes.
Stir frequently to prevent the garlic from burning.
Add chopped tomatoes, tomato paste, dill, and parsley to the pot. Stir well and let it simmer for 20 minutes.
Use fresh herbs for a more vibrant flavor.
Add the cooked peas to the tomato mixture. Stir to combine and simmer on low heat for 10 minutes.
Letting the peas simmer in the sauce allows them to absorb the flavors.
Serve the stew warm, garnished with additional fresh parsley if desired.
Pair with crusty bread or rice for a complete meal.
