This is black eyed peas with mushrooms and spinach is a side dish that goes with many meals and can be part of a buddha bowl.
Begin by slicing the mushrooms and fry them until they have a adeep golden colour both sides
Drain and rinse the black eyes peas and mix then into the black eyed peas.
stir in the garam masala and heat the beans with the mushrooms.
Once the peas are warm add half a cup of water and put the fresh spinach on top.
Cover with a lid and allow the heat to wilt the spinach.
after a few minutes stir the spinach into the peas along with a glove of freshly crushed garlic.
Check the seasoning and serve while warm.
Black eyed peas with mushrooms and spinach
a garlicky spicy mix of black eyed peas with toasted mushrooms and wilted spinach
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Modern British
Servings: 6 people
Calories: 118kcal
Equipment
Ingredients
- 250 g brown mushrooms – 1 punnet
- 125 g fresh spinach – 1/2 a ba
- 500 g black eye peas – 2 tins
- 2 tbsp garam masala
- 1 clove garlic
Method
- Begin by slicing the mushrooms and fry them until they have a adeep golden colour both sides
- Drain and rinse the black eyes peas and mix then into the black eyed peas.
- stir in the garam masala and heat the beans with the mushrooms.
- Once the peas are warm add half a cup of water and put the fresh spinach on top.
- Cover with a lid and allow the heat to wilt the spinach.
- after a few minutes stir the spinach into the peas along with a glove of freshly crushed garlic.
- Check the seasoning and serve while warm.
Nutrition
Calories: 118kcal | Carbohydrates: 21g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 535mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1966IU | Vitamin B12: 1µg | Vitamin C: 6mg | Vitamin D: 1µg | Calcium: 48mg | Iron: 3mg