Tangy Three Pea (Black Eyed Peas, Cowpeas and Pigeon-Pea) in Sofrito (Spanish Tomato sauce)

It has been a while since my last post. This is because I am on vacation and also because I have been experimenting with some of my older recipes in a modern light and with a few new adventurous recipes inspired by some of my favourite popular chefs. That will follow in posts to come. I have had quite a few requests for international vegetarian cuisine. Today I have for you a Spanish inspired dish that I served with white long grained rice and brown rice. You can also accompany it with Spanish Rice.

Tangy Three Pea in Sofrito served with Rice

I chose the Black Eyed Pea, CowPea and Split Pigeon Pea as I thought it would make for a very good combination and I was right it did! Black Eyed Pea is commonly made over New Year's. It is said to ward of 'Bad Eye' and helps kick start the New Year on a clean slate!

You need:

• 2 bell peppers - finely diced
• 2 cups Homemade Tomato puree or 1 cup crushed tomatoes *Note if using commercial tomato puree, you can add just one can
• 2 cups Black Eyed Peas
• 2 cups Cowpeas or Red Lobia
• 11/2 cups Split Pigeon-Pea or Toor Dal
• 1 tbsp ground pepper 
• 1 tbsp paprika (optional - additional 1 tbsp if you like it spicy)
• Salt to taste
• 1 tbsp Olive Oil
• 2 large onions diced small
• 4 cloves minced garlic
• 1 cup vegetable stock (or beef or chicken stock. You can also add  2 cups of sliced chorizo if you are opting for the non-veg option)
• 1 bay leaf
• Optional - 1 tsp Asafoetida powder
• 1 bunch cilantro finely diced
• 1-2 dried red chilies

The make:

Preparation time: 8 hrs, Cooking Time: 1 hour, Serves 4-6 adults

Last stir in



Showing off my 3-pea magic



1. Clean and soak the Black Eyed Peas and Cowpeas overnight with at least 2-3 cups more water than the quantity of peas. Drain off before use.
2. Make a sofrito of the tomato puree, bell peppers, paprika, garlic and salt. Sofrito is a basic tomato sauce that is used commonly all over Spain. I have not mentioned this separately in another recipe as I did not make the traditional one made with crushed tomatoes this time. I basically used my Homemade Tomato Puree along with the above mentioned ingredients. To make the Sofrito, heat 1 tbsp of Olive oil and saute the onions and garlic until translucent. Add the bell peppers and saute for another 5 mins. Lower the heat to avoid the veggies from burning and add the tomato puree or crushed tomatoes. Season with salt and paprika. Saute for another 5-10 minutes. Set aside
3. Cook the peas in a deep bottomed pot or pressure cook for 10-15 minutes with Asafoetida(optional) and ground pepper.
4. Saute the dried red chilis in Olive Oil for a minute and add the sofrito. Add the cooked peas to the sofrito and top with cilantro. Serve hot with Spanish Rice or white long grain rice.

Served up!