Black eyed peas with chard

Black eyed peas with chard

Tags

Rice

Cook

Ingredients

  • 1 leek, cleaned and sliced
  • 4 cloves garlic
  • ½ chilli powder
  • 1 can black-eyed peas
  • ½ stock cube
  • ¼ tsp nutmeg
  • ½ lemon
  • 200g chard
  • 1 large bunch coriander
  • 2 green chillies
  • 2 cloves garlic
  • 30g walnuts
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • Rice

Steps

  1. Heat the wok over medium with some olive oil. Once hot add the leek and cook until softened.
  2. Add the garlic chilli powder and cook until fragrant.
  3. Add the black-eyed peas with their liquid, the stock, and 200ml hot water and bring to a simmer.
  4. Add the nutmeg and juice of ½ lemon. Simmer for ten minutes.
  5. Meanwhile strip the leaves from the chard. Finely slice the stalks and add them to the pan. Shred the leaves and set aside.
  6. Put ingredients from coriander to lemon juice in the blender and blend until it forms a smooth paste. Season with salt and pepper.
  7. Once the peas are soft and liquid has reduced stir in the chard leaves.
  8. Season with salt and pepper and cook for a few minutes until leaves are wilted.
  9. Serve in bowls over rice and top with the herb mix.