Mediterranean Black-eyed Peas Casserole

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 garlic clove, peeled and finely chopped
• 2 onions, peeled and finely sliced
• 1 (410 g) can black-eyed peas, drained and rinsed
• 3 tomatoes, quartered
• 100 g shiitake mushrooms, trimmed and quartered
• 2 carrots, trimmed, peeled and diced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 2 teaspoons tamari soy sauce
• 2 courgettes, trimmed and cut into fine julienne strips
• 1 teaspoon capers (optional)
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 heat the oil in a medium-sized casserole dish on the stove top. add the garlic and onion and cook for a few minutes.
• 2 add the peas, tomatoes, mushrooms, carrots, herbs and tamari. bring to a boil, then lower the heat and simmer for 10-15 minutes. the vegetables should still have a little crunchiness. add a little water during the cooking process if needed.
• 3 remove from the heat and add the courgettes. serve from the casserole dish and garnish with capers and fresh herbs (1 tbsp of basil, oregano and parsley).