Lobhia (black eyed peas stew)

Ingredients

• 250 g black eyed peas
• 2 celery stick, cut into 2 cm pieces (1 cup )
• 2 medium carrots, cut into 1cm roundels, (1/2 cup)
• 1 heaping cup chopped spinach
• 1 cup chopped onion
• 1 tbsp finely chopped ginger and garlic
• 1/4 cup tomato paste
• 1 tbsp za'atar
• 1 tsp cumin powder
• 1/4 tsp turmeric (optional)
• 1 tsp freshly ground black pepper
• salt as per taste
• 2 tbsp olive oil
• water or vegetable broth
• lemon juice (optional)
• Recipe details can be found here
• https://www.simpleglutenfreekitchen.com/2019/02/instant-pot-lobia-black-eyed-peas-stew-zaatar.html

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Preparation

• Soak black eyed peas in room temperature water for at least 8 hrs or do a quick soakin hot water for 1 hour. Drain and rinse. Place the drained beans in a saucepan with water. Bring to a boil.
• In another pot set over medium heat, saute onions in olive oil. Add ginger and garlic and saute until fragrant.
• Add in celery and carrots. Add to the boiling beans. Bring to a boil again and then turn the heat to medium cover and cook for 15-20 minutes. (cooking time depends how long you soaked and boiled the beans before adding them to the vegetables. I usually set the beans to a boil, while preparing vegetables and it boil for about 15 minutes).
• Add hot water or vegetbale broth as needed to keep beans just covered with liquid. Cook until done and just the way you want. Add chopped spinach, tomato paste, salt, freshly ground black pepper and the flavorful za’ata and remove from heat.
• Squeeze lemon juice, before spooning in bowl.
  
  It can be served on its own with naan, or tandoori roti.