Lemony green black eyed pea stew

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Step 1

Put the black-eyed peas and the bay leaf in a pot, cover with cold water and put on the fire. Once they come to a boil, lower the heat and simmer for 30-40 minutes (depending on how wet they are). In the last 10 minutes, lightly season with salt.

Step 2

Meanwhile, in another pot, heat 4 tablespoons of olive oil and sauté the onion, spring onions and bell pepper over medium heat for 8-10 minutes (lower the heat if necessary). Add the zucchini, salt and pepper and continue sautéing for 5-6 minutes.

Step 3

Add the garlic, sauté for 2 minutes, turn off the heat, add the parsley, lemon zest and juice, tahini, nutritional yeast and water and mash well with a hand blender. Return to low heat.

Step 4

When the black-eyed peas are cooked, drain them, rinse them lightly and add them to the pot with the sauce.

Step 5

Simmer for 10-15 minutes, taste and add salt and pepper and/or a little extra lemon juice if needed, and when they are juicy, turn off the heat.

Step 6

Serve with a little lemon zest, pepper and drops of raw olive oil. Refrigerate for up to 3 days.