Ingredients:

1 c black-eyed beans, uncooked
1 c water
2 T tomato paste
1 c frozen peas
2 medium onions, chopped
½ t each of basil, mint,
1 large zucchini, chopped
coriander, ginger, turmeric
2 large carrots, chopped
2 x 400g cans diced tomatoes
1 c chopped celery 2 t beef style powder
4 cloves garlic ¼ t cumin
¼ c chopped parsley
1½ t cold pressed olive oil
2 t salt 1 t sugar

Method:

1. Cook black-eyed beans until soft..
   
2. In a large non-stick pan, add oil and sauté onions and garlic for 2-3 minutes.
   
3. Add diced tomatoes, water and all the dry ingredients, stirring frequently. 
   
4. Continue cooking for 3 minutes.
   
5. Add carrots, zucchini, celery, peas. 
   
6. Cook for another 3 minutes
   
7. Add parsley, black-eyed beans. 
   
8. Simmer for 8-10 minutes.
   
9. Serve with quinoa or roast potatoes.

TO COOK QUINOA ( pronounced ‘KEEN-WA’)

1. Rinse 1 cup of quinoa in a small strainer or run quinoa under running water.

2. Drain. 

3. Place quinoa in a small saucepan. 

4. Add 2 c water. 

5. Bring to the boil.

6. Reduce heat and simmer with lid on till water is absorbed.  This takes about 10-15 minutes.