Black Eyed Peas Spinach
Dive into the nourishing flavors of this hearty Black Eyed Peas Spinach recipe, a wholesome dish that combines the earthy richness of tender black-eyed peas with the vibrant freshness of spinach. Simmered in a fragrant tomato and vegetable broth seasoned with cumin and paprika, this one-pot recipe strikes the perfect balance between comfort food and healthy eating. A burst of lemon juice at the end brightens the dish, while optional cilantro adds a refreshing herbal note. Whether served as a main with crusty bread or as a flavorful side dish, this quick and easy recipe is perfect for busy weeknights, packing both protein and greens into every bite. Ideal for anyone seeking a nutrient-rich, plant-based meal, it’s a satisfying way to enjoy classic southern-style black-eyed peas with a modern, nutritious twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Black-eyed peas (dried or canned)
- 4 cups Spinach (fresh, chopped)
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 Garlic cloves (minced)
- 2 medium Tomatoes (diced)
- 2 cups Vegetable broth
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro (chopped, optional)
Instructions
If using dried black-eyed peas, rinse them well and soak them in water overnight. Drain, rinse again, and cook in fresh water until tender (about 30 minutes). If using canned black-eyed peas, drain and rinse them under cold water; set aside.
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the diced tomatoes, cumin powder, and paprika. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick base.
Pour in the vegetable broth and bring to a gentle simmer.
Add the cooked (or canned) black-eyed peas and stir well. Season with salt and black pepper. Let it simmer for 10 minutes to allow the flavors to meld.
Stir in the chopped spinach and cook until wilted, about 3-4 minutes.
Turn off the heat and stir in the lemon juice for brightness.
Taste and adjust seasonings if necessary. Garnish with chopped fresh cilantro, if desired.
Serve warm as a main dish with crusty bread or rice, or as a side dish alongside your favorite entrée.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4657 mg | 202% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 32.7 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4193 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
