3 Reviews

Loved it! Before putting everything in the slow cooker, I decided to fry the spices in some ghee for about 10 minutes, then added the tomato mixture and fried that up a as well. This really deepened the flavor in the end, I'm sure. I used 6 cups of water instead of 9, and this seemed like the right amount. It came out like a creamy bean curry, basically- somewhere between soup and chili in consistency. Served over quinoa and topped with mango chutney. Thanks for posting another great recipe from this cookbook!

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rpgaymer April 18, 2014

What a delightful surprise! I used canned tomatoes, 6 cups of water, and only one pepper. I also added sliced carrots, celery, and a handful of coconut shredds. The result was a tasty thick-ish soup. The batch made a very full crockpot. I froze in small 3 cup bags for future meals and it's reheated wonderfully. This recipe is going into my meatless cookbook. Thank you for sharing the recipe!

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Susie D June 13, 2014

PRMR!!! Very flavorable peas. As you note stated, I cut back the water by 1 cup. This was really intimadiating as so many ingredients but it was well worth the effort. I am not a huge fan of peas but these were good. Even one of my children enjoyed!!!

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nochlo February 22, 2014
Goan Black-Eyed Peas (Slow Cooker)