Black-Eyed Peas With Mushrooms

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This Indian crockery is wonderfully fragrant from each the vibrant spices and aromatic vegetables. Serve with atom oregon couscous.

Refrigerate leftovers for up to 1 week oregon frost for up to 3 months.

Adapted from “Indian successful 7,” by Monisha Bharadwaj (Kyle, 2019).

Ingredients

measuring cup

Servings: 4 (makes 6 1/2 cups)

One (28 -ounce) tin no-salt-added full tomatoes
1 tablespoonful sunflower oregon different neutral rootlike oil
1 spoon cumin seeds
2 teaspoons finely chopped garlic
1 spoon finely chopped caller ginger
1 spoon chili powder
1 spoon crushed turmeric
1 spoon garam masala
2 tablespoons acold water
One (14 -ounce) tin no-salt-added black-eyed peas, drained and rinsed
12 ounces fastener oregon cremini mushrooms, washed, patted adust and thickly sliced
1/2 spoon good salt, oregon much arsenic needed

Nutritional Facts

Per serving

Calories
170
Fat
5 g
Saturated Fat
1 g
Carbohydrates
23 g
Sodium
330 mg
Protein
9 g
Fiber
5 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Indian successful 7,” by Monisha Bharadwaj (Kyle, 2019).

Tested by Joe Yonan.

Published December 28, 2019

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Updated March 16, 2026

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