Black-Eyed Pea Masala

by Angela (Oh She Glows) on January 8, 2011


I know I am a little late with my New Year’s Black-eyed pea recipe, but better late than never, right?

And to be fair, I totally wasn’t feeling the Black-eyed peas on January 1st. I just could not bring myself to eat them.

I have what you call an ‘on-again/off-again’ relationship with Black-eyed peas. When I want them, I find them slightly more than tolerable and when I don’t want them, I really don’t want them. I also can’t say I have ever had an actual craving for Black-eyed peas. Typically, I buy a bag at the beginning of the year and they do not resurface in my diet for 11 months.

From February until December, we are officially broken up.

With that being said, I really did enjoy this dish from Susan, despite all the Black-eyed pea relationship troubles of my past.

And Eric, who has been a notorious bean/pea hater all his life, had an awakening at lunch today….

I guess these peas can be lucky after all.



Black-Eyed Pea Masala

Adapted from Fat Free vegan Kitchen.

Yield: approx 6 cups


  • 1 tbsp extra virgin olive oil (or oil of choice)
  • 2 cups uncooked black-eyed peas
  • 1 large onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ginger-root, minced (or more to taste)
  • 3 small cloves garlic, minced
  • Pinch of red pepper flakes
  • 1 teaspoon turmeric
  • 3 cups canned diced tomato (approx one 28oz can)
  • 1.5-2 teaspoons garam masala, to taste (I use Arvinda’s)
  • 1-2 teaspoons sugar, or to taste
  • 1.5 teaspoon salt, or to taste
  • Chopped parsley or cilantro, to garnish
  • Rice or bread, for serving


Directions: Optional: Soak the black-eyed peas overnight for 8 hours. This reduces cooking time, but it is not required and I skipped this step. Rinse the dried black-eyed peas and strain. Place into a medium sized pot with water about two inches above the peas. Bring the water to a boil and then simmer for about 20 minutes. Turn off heat and let peas stand in the pot while you prep the rest of the meal.

In a large skillet, add 1 tbsp of oil over medium heat and add the chopped onions. Cook, stirring, until onions soften, about 6-8 minutes. Add the cumin, ginger, and garlic and stir for about 1-2 minutes.

Add the drained peas and all remaining ingredients. Add 2 cups of water and bring to a low boil. Cover (if preferred) and simmer until the black-eyed peas are tender about 20-40 minutes, depending on how much your peas were soaked/pre-cooked beforehand. You can keep checking the peas to assess tenderness. They should be tender, but still chewy and slightly firm. Check seasonings and add more salt and garam masala if necessary.

Sprinkle with parsley and serve with brown rice or fresh bread. Makes approx. 6 cups.


You can soak the peas in water overnight, but of course I forgot to, so I skipped this step. It will speed up the cooking time a bit if you soak them, but it is not necessary. I did what Susan calls a ‘quick-soak’ (or pre-cook), where you bring the peas to a boil, turn off the heat, and then let them stand in the pot.


I brought the peas to a boil and let them stand for about 20 minutes while I prepped the rest of the recipe. It worked great.

Gather the ingredients…


This dish packs a ton of healthy spices loaded with antioxidants…love that.

Crushed canned tomatoes…


I only had 1 cup of crushed canned tomatoes, so I pureed 3 tomatoes in my food processor to make 3 cups. It works in a pinch!

I have also moved my laptop into the kitchen. It saves me running back and forth to the office to look up recipes all the time.


Add 1 tbsp of oil into a very large skillet and cook your chopped onion over medium heat for 6-9 minutes.


The onion will be tender and slightly translucent when it is cooked.

Add in the cumin, ginger, and garlic…


(I added all the spices at once but I do not recommend doing this and you will see why below.)

After a couple minutes, add in the drained pre-soaked peas and the rest of the ingredients. I recommend adding the spices slowly so you can adjust to taste.


Bring to a boil and then simmer for about 20-25 minutes or so, until the peas are tender.


The original recipe called for 1 tablespoon of minced ginger and I found that the ginger taste was too strong for my liking. Unless you are a big ginger fan, I would recommend adding the ginger very slowly. I think I would have been fine with 1 teaspoon of ginger instead of a tablespoon.

I asked on Twitter if anyone knew how to counteract too much ginger in a recipe, and @bilbaobab suggested that I add a bit of sugar to balance it. The recipe calls for 1 teaspoon of sugar, so I added another 1.5 teaspoons and I found that it really helped downplay the ginger taste.

A great tip!


Whenever I have a recipe question I can ask it on Twitter and have an answer within minutes. It is a great resource for all kinds of things.

I made this masala in the morning after returning from the gym and I just let it sit in the pot for a couple hours until Eric and I were ready to have lunch. I found that the soup tasted better after sitting for a while, perhaps because the flavours develop a bit more with time. I suspect this dish will be even better the next day too.


My biggest surprise was not the dish however…it was Eric’s revelation…

After his second bite Eric said, ‘This is good.’

and moments later…

‘I think I am slowly but surely getting over my bean fear.’


Only a couple years ago, Eric would not touch beans and now he is eating all types of beans and enjoying unusual dishes. I think he shocked himself too!

As for me, I enjoyed this dish (probably more than I thought I would initially), but I think I have had my      Black-eyed pea fix for a while. I will probably freeze the leftovers and heat some up on a frigid winter day when I am craving some heat.

It was really the perfect lunch on a stormy, cold day like today…


Are you a Black-eyed pea fan? Any good recipes to share?

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{ 105 comments… read them below or add one }

Lindsay @ The Reluctant Runner January 8, 2011 at 4:27 pm

I’ve never tried black eyed peas. I imagine this recipe would be really good with garbanzo beans, too!


Angela (Oh She Glows) January 8, 2011 at 4:31 pm

mmm yes it would, what a great idea!


Lisa @Thrive Style January 8, 2011 at 4:28 pm

I’ve never actually had black eyed peas! Can’t wait to try this—it’s exactly what I’ve been looking for (without knowing it)!


Erika @ FoodFitnessFun January 8, 2011 at 4:35 pm

Nice twist on a classic. I LOVE black-eyed peas! :-D


Katie January 8, 2011 at 4:35 pm

I am a huge ginger fan, so much so that I bet I’d add more.

I’ve been wanting to try a recipe for a black-eyed peas soul burger I got years ago here:

Maybe you can be the guinea pig and try it first? ;)


Kristy @ KristyRuns January 8, 2011 at 4:40 pm

Bringing the laptop into the kitchen when following a recipe is essential for me! I had you and your banana-cherry-coconut butter bread recipe propped up on my counter last weekend! :)

Mmmmm! That recipe looks great! Especially with the ginger!


jen @ taste life January 8, 2011 at 4:43 pm

I love beans and peas, but I also seemed to have an aversion to black eyed peas! I don’t think I’ve ever rung in the new year with them. We’re having a cold and snowy day here, too, and I had yummy veggie soup that hit the spot.


Tiffany @ Conor & Bella January 8, 2011 at 4:45 pm

Why don’t you really like black eyed peas? I’ve never had them, so I don’t know what they taste like.


Angela (Oh She Glows) January 8, 2011 at 5:12 pm

I find that other beans taste a lot better…like chickpeas or black beans for example. They don’t taste ‘bad’ to me, just not ‘amazing’


thefruitpursuit (Sabine) January 8, 2011 at 4:47 pm

I miss your personal updates Angela! How are you doing :)?

x sabine


Jenn L January 8, 2011 at 5:01 pm

This is such a fabulous idea! I love it with chickpeas so the black eyed peas is a great take on it!!!! =) Good idea! <3

Jenn @ Peas & Crayons


Cathy Breit January 8, 2011 at 5:06 pm

this looks great…I’m a big fan of Channa Masala(chickpeas) so I could see this being a great riff on that…same flavors, different beans.
Thanks for the great tip on ginger/sugar too!
cathy b. @ brightbakes


Faith @ lovelyascharged January 8, 2011 at 5:10 pm

I had my hoppin’ John the day after New Years @ a football party. I wasn’t feeling them on NYE either!


Jaya January 8, 2011 at 5:10 pm

In hindi, “masala” means aggregate of spices or spices and other stuff added in. So garam masala (for instance) means hot spice. Fitting, because it really is a blend of the most potent spices! Every few months, we make a batch of basic masala with onion, garlic, ginger and tomato and spices and then freeze it as use it as a base for many different dishes. But your dish here looks like a great foray into masala dishes!


Laura @ Backstage Pass to Health & Happinesslaura January 8, 2011 at 5:12 pm

Oh, I just love the Black Eyed Peas! In concert, that is :-D The whole time I read this post, I’ve had ‘I’ve Got A Feeling’ playing in my head. Too funny!


Allison @ Food For Healing January 8, 2011 at 5:17 pm

the weather is about the same in Saskatoon, Sask. lots of snow comin across canada i guess, most people seem to be gettin hit


Mel January 8, 2011 at 5:19 pm

Yum! I’m all about beans and soups lately! I can’t wait to try this.


Gina January 8, 2011 at 5:34 pm

I just tried Black eye peas for the first time a few days ago. I love their nutty flavor! Great recipe, as always, Angela :)


Gina January 8, 2011 at 5:34 pm

whoops *black eyed peas


Jil @ Big City, Lil Kitchen January 8, 2011 at 5:35 pm

That looks fantastic!!


Picky Nicky January 8, 2011 at 5:36 pm

Black eyed peas are my least favourite bean also :( I’m thinking chickpeas would be yummy in here, or lentils!


Jennifer Merschel January 8, 2011 at 5:40 pm

I wish I would have had this recipe last week when I was looking for a way to use up the black-eyed peas I bought for new years. Instead, I whipped up a version of Texas Caviar.

Also, I thought I was the only one stuck with a husband who doesn’t like beans! How can you not like chickpeas? He says its a texture thing. The only ones I’ve been able to turn him on are lentils and edamame.


emma January 8, 2011 at 5:58 pm

I know what you mean about black eyed peas….I also have an on-off relationship with them. This recipe looks great though. I really don’t know where to start with Indian cuisine. I’ve only tried Indian food once in my life! I know – shocking! I think that can be one of my goals for 2011 – to learn how to cook with a greater variety of spices! x x


Elli @ 16 and Losing It January 8, 2011 at 5:59 pm

This looks so good! I looove beans but surprisingly have never tried black eyed peas. I think i might have to make this and and end this neglect :P


Lindsey January 8, 2011 at 6:06 pm

I love black eyed peas! My family is from the south and always makes black eyed peas, turnip greens, and cornbread on New Years day :) Unfortunately, I don’t have my Mom’s recipe. Your recipe looks great!


Rachel January 8, 2011 at 6:07 pm

I recently discovered my FAVORITE black eyed pea recipe ever. I actually crave it. Black Eye Pea Croquettes, the recipe is in The Hip Chicks Guide to Macrobiotics and The Kind Diet. The Peas are soaked, then ground up in a processor with spices, then you simply shape them into balls or patties and fry them. If they are drained properly they have ver little oil in them. Im sure you could probably bake them as well. But paired with honey mustard (or my own mix of dijon and brown rice syrup) they are to die for! Its a great way to satisfy my fast food cravings in a healthy way!


Shannon January 11, 2011 at 12:28 am

This is also my favorite way to eat BEP’s! So simple yet totally delicious. I usually add zuchini and portobello mushrooms for extra flavour. My husband can’t get enough of them!


Stephanie January 8, 2011 at 6:11 pm

This looks sooo so good. I’ve been wanting to make some kind of black eyed pea dish with soyrizo as the nice fatty salty base with the veggies :)


Lisa January 8, 2011 at 6:12 pm

I’ve never tried Black Eyed Peas before but this recipe looks great!


chelsey @ clean eating chelsey January 8, 2011 at 6:14 pm

I’ve never had black eyed peas – is there a reason why you’re not a fan?


Maryea {Happy Healthy Mama} January 8, 2011 at 6:24 pm

I make a Hoppin’ John salad with black-eyed peas, but that’s about it. They look really good in your dish!


Fi @ sparklingsnowflake January 8, 2011 at 6:24 pm

I have to admit, I’m a HUGE fan of black eyed peas! Not a huge fan of the music though :P
I buy them canned and often just eat them as they are, I love that nutty taste. I also use them in place of black beans in Mexican recipes, purely because black beans are harder to come by over here.
Glad to hear you’re on your way to liking the wee peas :)


Traci(faithfulfoodiefashionista) January 8, 2011 at 6:25 pm

I am a definite lover of black-eyed peas or any bean for that matter. These look so good :) I had some great black-eyed peas for the new year mixed with peppers and onion and the were so good. This looks like another winner in my book :)


Amanda (Eating Up) January 8, 2011 at 6:30 pm

I don’t think I have ever had black eyed peas!


Lisa January 8, 2011 at 6:32 pm

I love black-eyed peas, acre peas, field peas; being from Georgia these are a staple. You can make Hopping John with any of them. Also, Southern Caviar. (Not real caviar, but a salsa to eat with tortillas, or as a side dish. I can send u recipes or google them!


Lisa January 8, 2011 at 6:35 pm

I’ve also had burgers out of them served over salad but not sure how to make.


Lola January 8, 2011 at 6:38 pm

I can honestly say I have never had black-eyed peas. Your recipe looks delish as always. I think I may use it to introduce B.E.P to my diet :)


Sarah January 8, 2011 at 7:09 pm

Angela, you MUST try Terry Bryant’s recipe for black-eyed pea fritters! You will love them because they are a lot like falafel…only even better. Here’s a version of the recipe another blogger posted: And while you’re at it, I highly recommend his Vegan Soul Food cookbook where this is from. The food is simply amazing. I have loved every single recipe I’ve made from it, which is a rarity.

For my part, I adore black-eyed peas. mmmm….hoppin’ john. I miss collard greens…why, oh why, can’t we have them in Australia?!?!


Angela (Oh She Glows) January 8, 2011 at 8:49 pm

thank you!


Alex @ Healing Beauty January 8, 2011 at 7:21 pm

I’m not one for Black-Eyed Peas myself, but this indian twist seems promising :)


Katelyn @ Chef Katelyn January 8, 2011 at 7:25 pm

Black-Eyed-Pea Croquettes are my favorite! I have the recipe on my bloggity blog, you MUST try them. It’s a recipe from The Kind Diet that I modified a bit:)


Angela (Oh She Glows) January 8, 2011 at 8:49 pm

mmm thanks I will check it out!


Stefanie January 8, 2011 at 7:30 pm

That dish looks good. I have only had black eyed peas a couple of times but never crave them. I almost bought a bag today but I think I have some sitting in my pantry from last year too. Maybe I will give them another try.


Averie (LoveVeggiesAndYoga) January 8, 2011 at 7:44 pm

My hubs claims he doesnt like beans either, but after 11-12 years together, and a concentrated Bean Effort the past 3-4, I am slowly getting him around to eating them. They have to be IN something, i.e. soup or a casserole type thing, he wont just sit down to a plate of baked beans. But i would :)

Your beans look awesome! Between the lentil loaf and the beans here, you are rocking the savory dishes. This one looks like it came together without the 4 tries you said the lentil loaf took!

Twitter..great for instant help. If only i was more clued in on how to use twitter! haha! :)


Brittany (Eating Bird Food) January 8, 2011 at 7:48 pm

I don’t eat black eyed peas that often but I just recently made a delicious (and vegan) dish for New Year’s Day that has kale, tempeh and black eyed peas:

I also bring my computer into the kitchen with me because almost all my recipes are online. :)


Amalfi Girl (EatRunHaveFun) January 8, 2011 at 8:05 pm

Mmmmm, love masala. Garam, tikka (sp?), whatever!


[email protected] Sweet Life January 8, 2011 at 8:09 pm

What a cozy looking meal! We had black eyed peas in Houston on New Year’s Eve but they were served in a soup with ham so I just took peas-only bite to be polite. This looks much better!


Moni'sMeals January 8, 2011 at 8:10 pm

I hardly eat black eyed peas but this looks great.

Yes, better late than never!



Moni'sMeals January 8, 2011 at 8:11 pm

I hardly eat black eyed peas and this looks great.

Yes, better late than never!



Maddie (Healthy Maddie) January 8, 2011 at 8:14 pm

I’ve never tried black eyed peas before but they look good. That’s great that Eric is slowly liking beans! I always bring my laptop into the kitchen as well. It saves so much time.


[email protected] Enjoying Healthy Foods January 8, 2011 at 8:37 pm

I like black eyed peas but can only take them every once in a while! :)
I made this great recipe this weekend. Kale and Black Eyed Pea Soup!

REAL good!


mi-an dela cruz January 8, 2011 at 8:55 pm

hi there! i’m always reading your blog but haven’t commented in awhile. i’m about to make the back on track wheatberry salad. just wanted to say thanks for all your recipes! i never would have bought wheatberries! i’m so excited to have it for dinner! also my boyfriend (who happens to be a indian and vegetarian) would LOVE this dish! can’t wait to make! xx


mi-an dela cruz January 8, 2011 at 11:42 pm

P.S. the wheatberry salad is just delicious!!! can’t wait to eat more tomorrow post-power and hatha yoga!!! thanks!


Kat January 8, 2011 at 9:17 pm

I love beans. This looks really good.
I have to remember that tip about countering too much ginger


Hannah January 8, 2011 at 10:04 pm

I honestly don’t know if I’ve ever had black-eyed peas, as they’re not at all common in Australia. I should probably hunt them out…. but then again might as well stick with the chickpeas I love :P


Angela @ Eat Spin Run Repeat January 8, 2011 at 10:13 pm

This looks so pretty! I’m actually not sure if I’ve eaten black eyed peas before, but I imagine I’d probably like them because I haven’t come across any other beans that I don’t like! The cold weather had me cooking up warm food today too… it was chili that I’ve been craving all week. Hope you’re having a great weekend so far Ange! :)


Liz @ Tip Top Shape January 8, 2011 at 10:19 pm

Ooohh, love this recipe!!! I definitely have a random bag of black eyed peas sitting around in my pantry and they are becoming this recipe!


[email protected] January 8, 2011 at 10:26 pm

Looks delicious, I love Indian spices! And all kinds of beans :-)


[email protected] January 8, 2011 at 10:29 pm

I have never tried black eyed peas, but I will definitely be trying them now! This looks amazing!


Roz January 8, 2011 at 10:57 pm

I’ve never had Black Eyed Peas, but saw them in Whole Foods this week. I thought I’d give them a go, and if I do, this recipe would be perfect. Thanks for posting.


Leia January 8, 2011 at 11:52 pm

Hey Angela,

I noticed you’ve been using some Indian spices in your recipes once in a while and I just wanted to include a little note. I’m sure you know this already, but Indian dishes don’t *have* to be hot and spicy – you can still have the taste of all the different spices without your nose running all the time! (I am Indian, and personally I don’t like chili at all, although I love Indian food). From what you say about it, it seems as though you don’t really mind the spiciness, but I thought I’d include a little tip in case you want to make a dish with Indian spices that doesn’t drive you crazy with the heat!

I think the ‘culprit’ here is your store-bought garam masala – it seems to be a very spicy mix. If you are going to make Indian dishes regularly, it would be worth it to make your own garam masala (commercial garam masala comes in ground form, which loses its aroma after a while). Every household makes it differently, but it’s really easy to make – you just take a mortar and pestle and blend cloves, cardamom, and cinnamon, and you can add black pepper, cumin, and coriander if you like. You can make this in small batches and keep it, but what I do is make sure I have these spices on hand at all times and make a different mixture of them for each recipe I’m going to try.

I know it’s a lot more work than just throwing in a teaspoon of your store-bought garam masala, but it will give the dishes a more authentic taste and also you can adjust the spices according to your own preferences. Just a thought :)


Alyne January 9, 2011 at 5:29 am

I feel like you only post really long recipes now :(
I miss the life stories, and motivation, and frank discussions!


wendy (healthy girl's kitchen) January 9, 2011 at 5:37 am

It’s funny but I saw this on Fat Free Vegan and thought I would make it, but your “review” convinced me that I probably wouldn’t like it. I also don’t like anything that is overly gingered and I know the feeling of wanting to fix a recipe after it’s made. But you freezing the leftovers sent me a clear message that this is probably not going to be a recipe for me to try, so thank you Angela!


Meaghan @ OhReillyWrites January 9, 2011 at 7:21 am

I’ve never tried black-eyed peas, but these seems like the perfect recipe to try if I wanted to! Where did you get your Indian spices, if you don’t mind me asking — there aren’t any indian groceries near by, so I’m afraid I might have to try buying them from Amazon.


Angela (Oh She Glows) January 9, 2011 at 9:14 am

I buy them from Arvinda’s :) I linked in the ingredients list too


Emmy (Wine and Butter) January 9, 2011 at 7:27 am

Ang!!! Having just started blogging myself can I ask how you find the time to be master of everything?!?! Your recipe posts are AMAZING at the moment – plus your bakery and your 1 hour runs. Dude – I havent been on more than a 20 minute run in the last 3 months. Im going with the ‘short, intensive bursts’ theory – but I know that mainly cos its a convenient theory right now :)
Anyhoots – just wanted to say Im super impressed at your industriousness and devotion. WELL DONE YOU! Big hugs xox


Marie-Journey to Body Zen January 9, 2011 at 8:47 am

I love black eyed peas! I usually put mine in a slow cooker with lots of water, onion, garlic, jalapeno, cumin, cayenne, and red pepper!


Zuzia January 9, 2011 at 9:52 am

Is it possible to love every single one of your recipes?! This looks fantastic!


FoodFeud January 9, 2011 at 9:58 am

Hmm, I’ve never actually had black-eyed peas. They pop up a lot in January, that’s for sure. I’m not a huge bean-eater (though I don’t dislike them) either anyway. This way of making them sounds really versatile, for sure. Thanks!


Laura @ Sprint 2 the Table January 9, 2011 at 10:01 am

You have just inspired me to make trek to the framer’s market so I can make this. It looks like the perfect meal for the “snow apocalypse” we are apparently getting in the Southern US. (Canadians would laugh at the pandemonium at the grocery store.) :)

I have anode fear of certain types of beans – no black-eyed peas for me. Or baked beans. Really, no dark beans. No real reason… I just have it in my head that I don’t like them. So I’m going to try this is cannelloni beans (I think).

I also go the laptop in the kitchen thing. I was just wondering if anyone else had odd flour marks on their keypad! Haha!


Angela (Oh She Glows) January 9, 2011 at 3:42 pm

oh yea my laptop (and camera) have both had their share of flour..!


Melomeals: Vegan for $3.33 a Day January 9, 2011 at 10:24 am

I love Black Eyed Peas! I have a bunch of recipes from burgers to spreads to soups, hummus and curries on my blog here:


carlee January 9, 2011 at 12:27 pm

Right when I saw the word Masala I knew you had me!! This recipe looks absolutely delicicous! I’m putting it on my two week meal plan I just started!!


Lesley Woodroffe January 9, 2011 at 12:36 pm

I made a spicy black-eyed pea and collard soup for the restaurant where I work – basically onion, garlic, chipoltles, peas, diced tomatoes and collards in a veg stock. They loved it, especially the chef who is from the south and the owner took the remainder home! (I’m in Maine)


Jessica @ The Process of Healing January 9, 2011 at 1:18 pm

I used to hate ALL beans and peas but especially black-eyed peas. And now, I love beans but I STILL cannot STAND black-eyed peas. I want to like them… but I just can’t.


Sruthi @ Exercise, Food & Beyond January 9, 2011 at 1:27 pm

I make black-eyed peas masala all the time. Its one of my favorites.


Amber K January 9, 2011 at 1:34 pm

Hmmm I don’t think I have ever actually tried black eyed peas before. I wish I had a laptop so I could bring it into the kitchen! Although I’d probably get it sooo messy! I usually copy down new recipes on a piece of paper and then try them.


Brittany January 9, 2011 at 1:58 pm

I had never had black eyed peas until last month and I just can’t believe what I’ve been missing!!
I love the Hoppin’ John bean salad topped with salsa and avocado that was served over a bed of rice!! Delicious!!


Chocolate-Coated Runner January 9, 2011 at 3:33 pm

i found your blog & i wanted to say that i like reading your entries! It’s so cool that we both have such a strong passion for nutrition & running! feel free to e-mail me anytime: [email protected]


Beach Bum Beauty January 9, 2011 at 3:45 pm

I have just spent 6 hours reading your wonderful blog and have enjoyed every second of it. You are an inspiration. As someone who suffers with depression and has a weird relationship with food and myself, it is reassuring to read about your journey. I have no idea how you fit blogging into your day but am so glad that you do. I love learning about nutrition so am going to see if I can enrol on a course to learn more about it as I am a bit like you, I soak it all up like a sponge and am always sharing titbits with my husband (who is also my childhood sweetheart) although I am sure he gets a bit bored of my insights. Keep up the good work, I will check back often especially on tough days as your energy and drive is infectious xx


Angela (Oh She Glows) January 9, 2011 at 3:48 pm

thanks for your positivity!


Lisa (bakebikeblog) January 9, 2011 at 3:52 pm

What a stunningly vibrant dish!!!!


stepahnie January 9, 2011 at 4:17 pm

I recently discovered your blog and love it! How would you compare dr cracker, mary gone crackers and ak mak crackers in terms of taste and fillingness?


Angela (Oh She Glows) January 9, 2011 at 5:57 pm

Mary’s are always a staple in my pantry :)


Kris | January 9, 2011 at 7:29 pm

Hmmm I have never had black eyed peas, but I think I would sub a chickpea in this recipe or possibly some lentils :) That is more my style!



[email protected] January 9, 2011 at 7:40 pm

I love black eyed peas, and I love masala….great combo girl!


yasmine (mypurplegrape) January 9, 2011 at 7:41 pm

hehehehe I do that with my lap top too!!!!!


Kathleen @ Kat's Health Corner January 9, 2011 at 8:43 pm

I actually have not met a bean I haven’t liked. :) Your recipe for Black-Eyed Pea Masala looks SO good!!! Yum Yum!


erika January 9, 2011 at 9:04 pm

how did you get those onions chopped so nicely?


Heather (Heather's Dish) January 10, 2011 at 7:32 am

i love that you made this with black-eyed peas…what an awesome, earthy flavor to add!


thehealthyapron January 10, 2011 at 9:33 am

oooo this recipe looks SO good! I love all your recipes! My husband has said the SAME thing! It’s amazing what a little exposure and creativity will do to your tastebuds! Beans always seem to have a bad rap with guys…if only they give them a chance though!


Heather @ Get Healthy with Heather January 10, 2011 at 11:52 am

I’ve actually become a huge black eyed peas fan over the past year. This sounds so warming and tasty.


Angela W January 10, 2011 at 11:58 pm

Yuuuuuum Angela!! I just finished eating this for dinner and wow, so tasty and satisfying!! It was my first black eyed pea experience and thanks to you it was very positive! Will be making this often! Thank-you!!


Rocaille January 11, 2011 at 5:04 pm

The masala is simmering on the stove and judging on the smell and my tasting it’s simply amazing. I’ve substituted black-eyed peas for chickpeas and added zucchini and potatoes to make it more varied and less… beany. Thanks for another great recipe, this one’s going into my personal cookbook!


nico January 12, 2011 at 1:34 am

I loved the spices in this! I just posted my adaptation on my blog :)


Andrea January 17, 2011 at 4:52 am

This looks delicious….yum!


Heidi Roberts January 17, 2011 at 11:05 am

I made this yesterday and it was great! My husband loved it as well. I did make some additions that I wanted to share to make it even more healthy! I added 1 carrot, 1 stalk of celery, 1 zucchini, 1 yellow squash, 1 Mexican zucchini and about ¾ of a bag of spinach. And I found the Masala at Safeway!!


Angela (Oh She Glows) January 17, 2011 at 11:38 am

great changes! :)


Heidi Roberts January 18, 2011 at 8:33 am

Angela – you are such an inspiration. I am very close to making the final step to ‘veganism’ and your journey is helping me along the way! I just love your site and have shared it with so many of my friends and family. I even made several of your recipes from your Thanksgiving feast and to my surprise my family loved them! I am having so much fun making your recipes and finding them so good…and the bonus is that my husband is going along for the ride (even though at times I think he thinks I am crazy for doing all this :) ).


Kathi January 17, 2011 at 9:03 pm


I wanted to let you know I made this yesterday for dinner. It was wonderful my husband even liked and he is not a vegan! As usual another wonderful recipe! I can’t tell you how much I enjoy your blog. Everything I have tried has been wonderful.


Leah February 26, 2014 at 1:09 pm

This was yummy but I added slightly more spice and okra, which made it really good! To make it kind of southern, I ate it with cornbread. Awesome. Thanks!


Shelley March 12, 2014 at 1:00 pm

This is my third day in a row eating this…and it’s amazing! We served it with steamed collard ribbons and jasmine rice. My boyfriend, who is not a very proficient cook yet, made this with ease! (I’m trying to teach him). I can’t wait to make this again, possibly with cornbread next time!


Kristie January 10, 2015 at 12:17 am

I am decidng if a Pressure Cooker should be in my kitchen… any ideas? Thought? So many use the Instant Pot. Is this because of the Stainless pot? So many have non-stick finish. Do you have opinions on that? :)


Debbie January 17, 2015 at 8:06 pm

I just tried this recipe………It’s wonderful! Even my husband liked it! I look forward to trying more of your recipes soon! Thank you, thank you, thank you!


Stef October 7, 2015 at 1:01 am

Made this, and I was surprised at how fast it came together. Oh, and it was delicious!


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