Name: Curry of Black-Eyed Peas (Kari ‘l-Loubya)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: 5 or 6 whole cloves of garlic, unskinned; 1 medium onion, coarsely chopped; 1 cup (8 oz/225 g) dried black-eyed peas, washed, soaked overnight, and drained; or 1 lb/450 g frozen black-eyed peas; or two 15 oz/425 g cans, drained; 2 tablespoons flour; 2 tablespoons oil; ½ teaspoon whole aniseeds; 1 teaspoon crushed coriander seeds; 1½ teaspoons ground cumin; ½ teaspoon black pepper; 1½ teaspoons salt; 1 teaspoon turmeric; ½ teaspoon chili flakes or powder, or to taste; 1 bay leaf; 1 teaspoon prepared noomi Basra

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Since my mother used chilies sparingly in her cooking, my father, a devout lover of hot foods, felt the urge every now and then to prepare us a pot of hot and spicy curry. His dishes were memorably delicious, especially the one made with black-eyed peas. He made it so hot that we felt as if smoke came out of our ears while eating it.

Ingredients

1 cup (8 oz/225 g) dried black-eyed peas, washed, soaked overnight, and drained; or 1

Method

In a medium pot, cover beans and garlic with cold water by 2in/5cm. Bring to a quick boil, then reduce heat to low, and simmer, covered, until tender to the touch, about 40 minutes (frozen beans will need less cooking time, so watch them). If canned variety is used, skip this step.
While beans are simmering, heat oil in a medium skillet and sauté onion until it s