Black-Eyed Peas With Mushrooms

Ingredients:

• 1 3/4 cup black-eyed peas, soaked 
• 5 cup water 
• 1/2 lb mushrooms, thickly sliced 
• 6 tablespoon vegetable oil 
• 1 teaspoon cumin seeds 
• 1 1 cinnamon stick 
• 1 1/2 medium onions, chopped 
• 4 garlic cloves, chopped 
• 4 medium tomatoes, peeled & chopped 
• 2 teaspoon coriander 
• 2 teaspoon cumin 
• 1/2 teaspoon turmeric 
• 1/4 teaspoon cayenne 
• 2 teaspoon salt 
• 1 black pepper 
• 3 tablespoon cilantro, chopped 

Method:

• Put peas & water in a covered pot & bring to a boil. Simmer for 2 minutes, turn off heat & let steep for 1 hour. 
• Heat oil & when hot put in the cumin seeds & cinnamon stick. 
• Let then sizzle for a few seconds. Add onions & garlic & stir-fry until the onions start to turn brown at the edges.
• Put in the mushrooms & stir-fry until they begin to wilt. Add the tomatoes, coriander, cumin, turmeric & cayenne. Stir & cook for 1 minute. 
• Cover, turn heat to low & cook for 10 minutes. Turn off heat. Bring peas back to the boil, simmer for 20 to 30 minutes. 
• Then add the cooked mushrooms & spices along with the remaining ingredients. Simmer, uncovered on low heat for 30 minutes. Stir occasionally. Remove cinnamon stick & serve.