Indian-style Black-eyed Peas

Indian-style Black-eyed Peas
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1

    garlic clove, chopped

  • 0.250

    onion, minced

  • 2

    medium carrots, diced small

  • 1/4 cup
    (60 mL)


  • 1 cup
    (250 mL)

    vegetable broth

  • 1 tsp.
    (5 mL)

    ground cardamom

  • 1/4 tsp.
    (1 mL)

    ground cloves

  • 19 oz
    (540 mL)

    can black-eyed peas, drained and rinsed

  • 171 g

    bag Spinach, cut up

  • 1 cup
    (250 mL)

    regular (3.25%) plain yogurt

  • Salt and pepper to taste


In a large pot over medium heat, sweat garlic, onion, carrots and raisins in butter for 2 or 3 minutes.

Add broth and spices and simmer until carrots are cooked through.

Stir in black-eyed peas and spinach, cover and cook for another 5 minutes.

Remove from heat, season with salt and pepper and stir in yogurt.

Stir to blend, adjust seasoning and serve with naan bread.

Source: Académie Culinaire

Wine and meal pairing

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Delicate and light
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Product category: white wine.

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