This spicy black-eyed peas with colorful peppers is a quick and easy side if the peas are cooked and ready to go. On and off, I soak 2 cups of dry black-eyed peas and pressure cook them and freeze them in 1 cup portion, ready to thaw and use when needed.
The spice paste is a fairly standard one I use, but the proportions and herbs/spice powders can be varied as preferred. Sometimes I use cayenne pepper powder and paprika instead of cumin and dry red chilies, or even my red curry paste or green curry paste for the spice base.
for the spice paste:
2 Tbsp freshly grated ginger
1 Tbsp minced garlic
1 Tbsp tomato paste
6 to 8 dry red chilies
½ tsp coriander powder
¼ tsp cumin powder
1 Tbsp plain white vinegar
1 tsp brown sugar
1½ cups cooked black-eyed peas
4 mini colorful peppers, cut into rings
½ medium yellow onion, chopped
optional: cremini mushrooms
salt to taste
1 Tbsp vegetable oil
water as needed
garnish: spring onions, cilantro
Combine the spice paste ingredients in a blender and grind to a fine paste.
Heat oil in a pan, add the spice paste, onions, chopped peppers, and a pinch of salt, and sautée till rawness fades.
Add the cooked black-eyed peas, some water, cover and cook till flavors meld.
Garnish and serve warm as a side, or with rice or naan.