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AKA Black-Eyed Peas with Greens

• 2 tbs peanut oil
• 1 tbs cumin seed
• 10 medium cloves garlic, minced
• 1 large tomato, chopped
• 1 tbs garam masaala
• 2 cups water
• 2 cans (15 oz) cans black-eyed peas, rinsed and drained
• 1 tsp salt
• 1 cup plain yogurt
• 1 tbs grated ginger
• 8 cups chopped spinach (1 large bunch)
• chopped cilantro and lime wedges for garnish

Heat 1 tbs oil in a 2 quart saucepan over medium-high heat. Add cumin seeds; sizzle 30 seconds. Add garlic; cook 1 minute, stirring frequently, until golden brown. Stir in tomato and garam masaala. cook for 3-5 minute, stirring occasionally, until tomato is softened. Stir in water, black-eyed peas and 1 tsp salt. Heat to boiling; reduce heat to medium. Simmer uncovered 15-20 minutes or until sauce is thickened.

Beat yogurt with a whisk until smooth. Stir into tomato and pea mixture. Cook 2 minutes; remove from heat.

Heat remaining 1 tbs oil in a wok or deep skillet. Add ginger; stir-fry for 30 seconds or until golden brown. Add greens; stir-fry 2-4 minutes or until greens are wilted and cooking liquid has evaporated. Stir in remaining 1/2 tsp salt.

To serve, place peas in bowls and cover with cooked greens.

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This was my New Year’s “good luck” meal. It was fantastic. The yogurt added a distinctive and delicious taste. I was even surprised that my non-black-eyed peas eating husband wolfed down two bowls.

• 1 lb. penne pasta
• 3 cloves garlic, minced
• 1 tbs. olive oil
• 2 (15 oz) cans garbanzos, rinsed & drained
• 2 cups chopped tomatoes
• 1/4 cup stock
• 1 tsp. Italian herb blend (I used Penzeys)
• 1 tsp. cinnamon
• 1/4 cup butter
• 1/4 cup flour
• 3 cups skim milk
• 1/4 tsp. nutmeg
• grated parmesan
• cooking spray

Preheat oven to 350 degrees. Lightly spray 13×9 inch baking dish. Cook pasta until done, drain and set aside.

In a large skillet, saute garlic in oil over med-high heat for 5 minutes. Stir in spices, garbanzos, stock, and tomatoes. Cook until slightly thickened, about 7 minutes. Salt and pepper to taste.

In a medium saucepan,over medium heat, melt butter. Add flour and cook for 1 minute, stirring constantly. Graduually add milk, whisking until smooth. Continue cooking, stirring constantly, until mixture is thickened and has almost come to a boil.

In a large bowl, toss pasta with 1 cup of the white sauce. Place half of the pasta into the prepared baking dish, top with garbanzo mixture, and add a final layer of the remaining pasta. Spread remaining cream sauce evenly over the top of the torta and sprinkle with parmesan. Bake, uncovered, for 40-45 mnutes or until golden brown.

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This dish turned out extremely well. I found that it was a bit labor intensive for a weekday meal, but the end result was well worth the work.

I think I may try it again with a mushroom mixture instead of garbanzos.