Goan Black-eyed Peas (slow Cooker)

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• 3 cups dried black-eyed peas, sorted rinsed and drained
• 2 small tomatoes
• 1 large onion, peeled and cut into large chunks
• 2 inches piece ginger, peeled and cut into pieces
• 2 garlic cloves, peeled
• 4 -6 thai peppers or 4 -6 serrano peppers or 4 -6 cayenne chilies
• 2 tablespoons ground coriander
• 2 tablespoons salt
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar
• 9 cups water, see note
• 1 (14 ounce) can coconut milk
• fresh cilantro (garnish)

Recipe

• 1 put the black-eyed peas in the slow cooker - no need to presoak.
• 2 peel and chop the tomatoes (or do what i did - use canned).
• 3 grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (i used my stick blender and a deep-ish bowl). add to slow cooker.
• 4 add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
• 5 add the water and give it a stir. cook on high for 7 hours. (mine were done in about 5 hours).
• 6 just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
• 7 garnish with cilantro. serve with bread,naan, or rice, or on its own as a soup. (i strained off some of the liquid and served over rice).
• 8 note - i thought this was too much water. my peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. when making again, i will reduce water and report back.