Black-eyed peas with walnuts and pomegranate from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 182) by America's Test Kitchen Editors

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Notes about this recipe

  • Catbiscuit on April 27, 2026

    I’ve made this a few times with my Rancho Gordo black -eyed peas and will make it again. The flavors really pop, and the pomegranate molasses is an important component of that.

  • dinnermints on February 14, 2023

    Lovely combination of flavors & textures. I cooked 1 lb of black-eyed peas and was able to make 1.5 recipe, used just 2 T of oil and that worked out fine. The dukkah is wonderful.

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