Vegetarian Black-Eyed Peas

Ingredients and Weight:

• Black-eyed peas (dry): 1 cup (200g)
• Vegetable broth: 4 cups (960ml)
• Onion (chopped): 1/2 cup (120g)
• Celery (diced): 1/2 cup (120g)
• Carrots (diced): 1/2 cup (120g)
• Green bell pepper (diced): 1/2 cup (120g)
• Garlic (minced): 4 cloves
• Smoked paprika: 1 teaspoon
• Ground cumin: 1/2 teaspoon
• Bay leaf: 1
• Parsley (chopped): 1/4 cup (5g) for garnish
• Lemon juice (optional): 1 tablespoon

Preparation Time: 10 minutes

Cooking Time: 1 hour 30 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Rinse the black-eyed peas and soak them in water for at least 4 hours or overnight.
2. In a large pot, combine the drained black-eyed peas, vegetable broth, onion, celery, carrots, bell pepper, and garlic.
3. Add the paprika, cumin, and bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour or until the peas are tender.
4. Remove the bay leaf and season with salt and pepper to taste.
5. Garnish with chopped parsley and a squeeze of lemon juice, if desired.

Nutritional Information:

• Calories: 160 per serving
• Protein: 10g
• Carbohydrates: 25g
• Fiber: 5g

Dish Characteristics:

• Savory and comforting
• Rich in antioxidants and fiber
• Suitable for vegetarian and vegan diets

User Comments:

• "Absolutely delicious! The peas were tender and flavorful."
• "I love the smoky paprika and cumin flavors."
• "Perfect for a healthy and satisfying meal."
• "Easy to make and a crowd-pleaser."
• "I added some cooked corn and tomatoes for extra color and texture."

Special Precautions and Tips:

• If you don't have time to soak the peas overnight, you can quick-soak them by boiling them for 1 minute and then letting them stand, covered, for 1 hour.
• Store the leftovers in an airtight container in the refrigerator for up to 3 days.