Ingredients:

  • 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 4 cups vegetable broth
  • 1 large bunch fresh spinach, chopped
  • Salt and pepper, to taste

Instructions:

  1. If using dried black-eyed peas, soak them in water overnight. Drain and rinse before cooking.
  2. In a large pot, heat olive oil over medium heat. Add diced onion, garlic, and bell pepper. Cook until softened (about 5-7 minutes).
  3. Stir in ground cumin and cayenne pepper. Cook for about 1 minute until fragrant.
  4. Add soaked or canned black-eyed peas and vegetable broth to the pot. Bring to a boil.
  5. Reduce heat and simmer for 20-25 minutes, or until peas are tender (if using dried).
  6. Stir in chopped spinach and cook for another 5 minutes until wilted. Season with salt and pepper to taste.
  7. Ladle into bowls and enjoy!