Black-eyed peas with scallions, walnuts, and parsley from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 182) by Paula Wolfert

  • scallions
  • lemons
  • Show all ingredients...
  • Serves : 3 cups

  • EYB Comments

    Can substitute Aleppo pepper for Near East pepper.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Aleppo pepper for Near East pepper.

  • jenburkholder on November 12, 2020

    This was good. I made it for lunches for the week and served with corn tortillas (yes, weird, but it was what was in the house), yogurt, cucumber, and roasted cauliflower. If you cook the black-eyed peas in advance, it's very quick. The flavors were nothing exceptional, but it was very fresh and particularly nice with the cinnamon-y cauliflower and yogurt. Would make again if I had the ingredients laying around.

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