On the same day Lisa and I baked the pineapple coffee cake, we also made her delicious black-eyed pea marsala.
I rarely eat black-eyed peas outside of our annual New Year's Eve ritual, but Lisa's recipe proves that I need to experiment with them more.
I didn't think my boys would like this dish, but they enjoyed it just as much as I did.
Watch Lisa make this recipe in the video below. She also shows us how to use a pressure cooker.
1 large onion, diced
14 oz can of tomatoes
2 teaspoons cumin powder
2 tablespoons coriander
1 tablespoon ginger, grated OR 1 teaspoon ginger powder
½ teaspoon cayenne pepper, to taste
1 teaspoon turmeric
1 tbsp garam marsala, or more to taste
Visit Lisa's blog for more recipes and holistic wellness.