Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers
User Reviews
5
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Prep Time
4 hrs
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Cook Time
20 mins
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Total Time
4 hrs 20 mins
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Servings
3 portions
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Course
Appetizer
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Cuisine
Vegetarian, Vegan, gluten-free
Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers
Description
Black eyed pea masabacha with tahini, tomatoes, garlic, and hot peppers is a dish combining seared black eyed peas with fresh diced tomatoes and pungent garlic, enhanced by the addition of hot peppers for warmth. The black eyed peas are cooked until marked by sear for a subtle smoky edge, while the tomatoes are stir-fried to maintain some structure with slightly burnt edges. This vegetable base is balanced by a smooth and tangy tahini sauce made from raw sesame, lemon juice, garlic, and salt, thinned with water to a creamy consistency.
The tahini is spread on the platter before piling the sautéed black eyed peas mixture on top, which is then finished with chopped parsley or cilantro and a drizzle of olive oil. This layering highlights the blend of creamy, tangy, spicy, and fresh herbaceous flavors. The dish is usually enjoyed on its own or alongside other dishes, offering a warm and textured legume experience.
Ingredients
Tahini:
- lemon about 60 ml, juice of one
- 1 garlic clove
- ½ teaspoon salt
- 1 cup tahini raw, sesame
- ½ - 1 cup water cold
Black eyed pea mesabacha:
- ½ cup black-eyed peas soaked in water for four hours, filtered and cooked OR ½ cup canned black eyed peas, liquid drained
- 2 to tomato diced
- hot pepper to taste
- 1 garlic minced, clove
- salt
- ½ cup parsley chopped, or cilantro leaves
- olive oil for drizzling
Instructions
- To prepare tahini, combine first five ingredients in a blender and mix, starting with ½ a cup of water and adding more as necessary until you reach desired consistency. Set aside.
- In a large hot pan, sear black eyed peas with a little oil until you get burn marks, about 2-5 mins. Add diced tomatoes, pepper and garlic and stir-fry over high heat so that the tomatoes will burn around the edges but keep their shape, about 5 minutes.
- Sprinkle with salt and half the parsley or coriander leaves.
- To serve, smear tahini on a larger platter (as you would for hummus), piling the black eyed pea mesabacha mixture in the middle. Sprinkle with remaining herbs, drizzle with olive oil and serve.
User Reviews
Overall Rating
5
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