Black-Eyed Peas with Mushrooms

A scrumptious side dish made with savory mushrooms, black-eyed peas and a variety of spices!

Yields:	6 servings
Rating:
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	Preparation	30 minutes
	Cooking	90 minutes
	Ready In	120 minutes

Ingredients

1 3/4	cup	black-eyed peas	soaked
5	cups	water
1/2	pound	mushrooms	thickly sliced
6	tablespoons	vegetable oil
1	teaspoon	cumin seeds
1	each	cinnamon stick	one inch piece
1 1/2	each	onions	chopped
4	each	garlic cloves	chopped
4	each	tomatoes	peeled & chopped
2	teaspoons	coriander
2	teaspoons	cumin
1/2	teaspoon	turmeric
1/4	teaspoon	cayenne pepper
2	teaspoons	salt
1	x	black pepper
3	tablespoons	cilantro	chopped

Directions

Put peas & water in a covered pot & bring to a boil. Simmer for 2 minutes, turn off heat & let steep for 1 hour.

Heat oil & when hot put in the cumin seeds & cinnamon stick. Let then sizzle for a few seconds. Add onions & garlic & stir-fry until the onions start to turn brown at the edges. Put in the mushrooms & stir-fry until they begin to wilt. Add the tomatoes, coriander, cumin, turmeric & cayenne. Stir & cook for 1 minute. Cover, turn heat to low & cook for 10 minutes. Turn off heat.

Bring peas back to the boil, simmer for 20 to 30 minutes. Then add the cooked mushrooms & spices along with the remaining ingredients. Simmer, uncovered on low heat for 30 minutes. Stir occasionally.

Remove cinnamon stick & serve.