(a scant) 2 cups sweet potato, diced
1 can Eden Organic blackeyed peas, rinsed and drained, divided
1/2 cup onion, diced
water, as needed
1 tbsp. ginger, grated – that, or 1 tsp. ginger, dried
2 cloves garlic, minced
2 tsp. cumin, ground
1 tsp. cilantro, ground
1 tsp. turmeric, ground
1/2 tsp. cardamom, ground
1/4 tsp. cayenne, ground
fresh cilantro leaves, chopped
1. Combine sweet potato and about 1/2 cup water in a small saucepan; cover and cook over medium heat for 7-9 minutes, or until pieces have softened; divide them. In a food processor (or a blender), combine 1 cup of the sweet potato, 3/4 cup of the black-eyed peas, the spices and somewhere between 1/2 to 3/4 cup of water. Process until somewhat smooth, adding water as needed. Set aside.
2. Combine onion and 1/2 cup water in a lightly oiled, non-stick skillet. Cook over medium high heat for 5-7 minutes, or until onion is translucent, stirring occasionally. Stir in the mixture from the food processor (or blender), the other 1 cup of sweet potato, the remaining black-eyed peas and another 1/4 cup (or so) of water. Heat through, until most of the water-ness has evaporated away.
Yields 3-4 servings. Serve over short-grain brown rice and top with freshly chopped cilantro leaves.
Posted by Scotter to the McDougall Recipes Board