Mediterranean black eye pea stew

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• This dish is new for me and one of my best. It's my healthy super tangy vitamin-rich food explosion. I love it and cook it once a month. It's also vegan so a great dish for non-meat dinner parties !! 

  INGREDIENTS

  
  
  -  Extra virgin olive oil 
• - 1 large yellow onion, chopped
• - 4 garlic cloves, chopped
• - 1 green or red bell pepper, chopped
• - 2 to 3 carrots, peeled and chopped
• - 3 Celery sticks chopped
• - 1 to 2 Zucchini 
• - Large fennel root
• - 2 cups of diced tomato fresh or canned 
• -  2 cups of water
• - 1 dry bay leaf
• - 1 1/2 tsp ground cumin
• - 1 tsp dry oregano
• - 1 tsp dry sage
• - 1/2 tsp paprika 
• -  Kosher or Celtic salt and black pepper
• - 1/2 tsp  chilly flakes, optional
• - 2 cans /or/2 cups black-eyed peas, drained and rinsed or soaked overnight. 
• - 1 lime or lemon, juiced
• - 1 cup chopped fresh parsley

METHOD

1. In a large pot or Dutch oven, heat extra virgin olive oil till simmering be careful not to burn oil. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers, fennel, celery, and carrots. Cook for 5 minutes, tossing regularly.

1. Now add diced tomatoes with their juices) and Zucchini, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black-eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black-eyed pea stew looks too dry, add a tiny bit of water.) Make sure to not burn and stir regularly but gently.
2. Once food has fussed, stir in lemon juice and fresh parsley.
3. To serve, add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm pita or rice, even my beautiful rustic Humous goes well with the below.  Sprinkle with black pepper and add cappers and lemon to garnish.