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.
Ingredients 
Chop the mushrooms 
fry them until they nicely coloured 
stir in the black eyed peas and spices 
add in the spinach and a dash of water 
put the lid on and allow the spinach to wilt 
stir in the spinach and check the seasoning and serve warm
Black eyed peas with mushrooms and spinach
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
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).