Mediterranean Black-Eyed Peas Casserole

Name: Mediterranean Black-Eyed Peas Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 14.79 ml olive oil; 1 garlic clove, peeled and finely chopped; 2 onions, peeled and finely sliced; 410 g can black-eyed peas, drained and rinsed; 3 tomatoes, quartered; 100 g shiitake mushrooms, trimmed and quartered; 2 carrots, trimmed, peeled and diced; 14.79 ml chopped fresh basil; 4.92 ml dried oregano; 4.92 ml dried marjoram; 9.85 ml tamari soy sauce; 2 courgettes, trimmed and cut into fine julienne strips; 4.92 ml capers (optional); 14.79 ml fresh basil, chopped; 14.79 ml fresh oregano, chopped; 14.79 ml fresh parsley, chopped

Submitted by Chef #246750

"Lots of fiber! Good with brown rice and a salad."

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Ready In:: 35mins
Ingredients:: 16
Serves:: 4

ingredients

14.79 ml olive oil
1 garlic clove, peeled and finely chopped
2 onions, peeled and finely sliced
410 g can black-eyed peas, drained and rinsed
3 tomatoes, quartered
100 g shiitake mushrooms, trimmed and quartered
2 carrots, trimmed, peeled and diced
14.79 ml chopped fresh basil
4.92 ml dried oregano
4.92 ml dried marjoram
9.85 ml tamari soy sauce
2 courgettes, trimmed and cut into fine julienne strips
4.92 ml capers (optional)
14.79 ml fresh basil, chopped
14.79 ml fresh oregano, chopped
14.79 ml fresh parsley, chopped

directions

Heat the oil in a medium-sized casserole dish on the stove top. Add the garlic and onion and cook for a few minutes.
Add the peas, tomatoes, mushrooms, carrots, herbs and tamari. Bring to a boil, then lower the heat and simmer for 10-15 minutes. The vegetables should still have a little crunchiness. Add a little water during the cooking process if needed.
Remove from the heat and add the courgettes. Serve from the casserole dish and garnish with capers and fresh herbs (1 tbsp of basil, oregano and parsley).