Black Eyed Pea Masala with Kale

Last week I discovered the magical combination of tomatoes and cardamom. How I did not know about this before, I cannot say; but now that I do know…..I’m hooked.

The funny thing is, as soon as I found out about this amazing combo, recipe after recipe started popping up with it. It’s funny how life works like that.

This is Black-Eyed Pea Masala With Kale by Rachel Gurjar. Black eyed peas are another thing I don’t cook with very often. I forget how great they taste.

Unfortunately I didn’t have 3 cans of black eyed peas so I used a combo of beans. It still tasted amazing. Make sure you take the time to cook the base of the masala until it gets jammy. Also, I would add the water in parts and not all at once.

I used one can of black-eyed peas, one can of chickpeas, and one can of white northern beans. I did add all 4 cups of water but had to cook it for an additional 15 minutes until the water cooked off significantly. I also doubled the ginger.

This is a hearty and flavorful bean stew that is fantastic on these cold nights. A must try! It is even better the next day.

Remember, taking the time to cook food at home is a really important part of reducing stress, burnout, and overwhelm in our lives. When you take the time to cook food yourself, you are making time for your health and wellbeing.

Let me know when you try this!