Lobhia (black eyed peas stew)

(4.14/5 - 7 votes)

A comforting and flavorful stew spiced with zatar.


155 g black eyed peas
1 celery stick (1/2 cup 3/4 "pieces )
1 carrot (1/2 cup 1/2 "thick roundels)
1 cup tightly packed chopped spinach
50 g onion, chopped
1 tbsp finely chopped ginger and garlic
1/4 cup tomato paste
2 tsp za'atar
3/4 tsp turmeric
1 tsp freshly ground black pepper
salt as per taste
1 tbsp butter
1 tbsp olive oil
1.5 cups hot water or vegetable broth
lemon juice (optional)


Step 1

Soak black eyed peas in room temperature water for at least 8 hrs. Drain and rinse.

Step 2

In another pot set over medium heat saute onions in butter and olive oil. Add ginger and garlic and saute until it is fragrant.

Step 3

Add in diced celery and carrots. When the edges begin to brown lightly add the boiling beans and water to it. Bring to a boil again and then turn the heat to medium cover and cook for 20 minutes. (You can expect that to take 30 minutes, but this time depends on soaking and boiling of the beans when you were preparing the vegetables. Usually it takes 7- 10 minutes).

Step 4

Add chopped spinach, tomato paste, salt, hot water or vegetable broth, freshly ground black pepper and the flavorful za'atar. Cook for 10-15 minutes, just the way you want.

Step 5

Squeeze lemon juice just before spooning in bowl. It can be served on its own or with naan or chapatti.

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