Black-Eyed Pea Stew (Lubiya)
Adapted from Gilda Angel’s Sephardic Holiday Cooking
Black-eyed peas are a traditional food for Rosh Hashanah in Sephardi communities, as well as in African-American homes, as symbols of abundance, wealth and fertility. Katherine Romanow adapted two of Gilda Angel's recipes to create this stew for the Jewish Women's Archive.
3 tablespoons vegetable or olive oil
2 small onions
1 clove garlic
1 teaspoon salt
1 teaspoon paprika
1 can (15 ounces) black-eyed peas
4 tablespoons tomato sauce
A few tablespoons tomato paste if you feel the stew needs thickening
2 cups vegetable broth or water
Sauté onion and garlic in oil. Add salt, paprika, oregano, cinnamon to the onions and garlic. Add peas, tomato sauce and broth or water.
Bring to a boil and cook for 5 minutes.
Lower the heat and simmer for 15 minutes.
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