Middle Eastern Delight: Spiced Black-Eyed Pea and Leek Stir-Fry
middle-eastern-delight-spiced-black-eyed-pea-and-leek-stir-fry
Embark on a culinary journey with this Middle Eastern-inspired Spiced Black-Eyed Pea and Leek Stir-Fry. This dish perfectly harmonizes the earthy flavors of black-eyed peas and the aromatic essence of fresh leeks, rounded off with a symphony of Middle Eastern spices. It’s a delectable lunch option, free of lactose, additives, and fish or meat, making it a perfect treat for anyone with dietary restrictions. Enjoy this dish, knowing it’s both nutritious and a feast for your taste buds.
Serves: 2
Difficulty: Expert
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Ingredients
- 200 grams black-eyed peas, soaked and cooked
- 200 grams leeks, sliced
- 50 grams alfalfa sprouts
- 20 grams mustard
- 1 tablespoon olive oil
- 1 tablespoon fresh coriander, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cloves
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 200 ml ginger ale
Method
- Heat olive oil in a large skillet over medium heat.
- Add the sliced leeks and sauté until they become tender and slightly golden, approximately 10 minutes.
- Add the ground turmeric, ginger, cinnamon, coriander, and cloves to the skillet. Stir and cook for another 2 minutes to allow the spices to release their flavors.
- Pour in the ginger ale, and bring to a simmer. Let it reduce for about 5 minutes.
- Add the cooked black-eyed peas to the skillet and stir to combine with the leeks and spices. Let it cook for another 5 minutes to allow the flavors to meld.
- Stir in the mustard, fresh parsley, and coriander. Season with salt and pepper to taste.
- Top with alfalfa sprouts just before serving to add a fresh, crunchy element.
- Serve hot and enjoy!
Tips
- For added depth of flavor, you can toast the spices in a dry skillet before adding them to the dish.
- Serve this dish over a bed of jasmine or basmati rice for a more substantial meal.
- Garnish with a sprig of fresh parsley for an elegant presentation.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 100 kcal (418 kJ) | 200 kcal (836 kJ) |
| Fat | 3g | 6g |
| Saturated Fat | 0.5g | 1g |
| Carbohydrates | 15g | 30g |
| Sugars | 3g | 6g |
| Protein | 5g | 10g |
| Salt | 0.5g | 1g |
