Curry of Black-Eyed Peas

Name: Curry of Black-Eyed Peas (Kari ‘l-Loubya)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: 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; 5 or 6 whole cloves of garlic, unskinned; 1 teaspoon prepared noomi Basra; 1 bay leaf; 1 teaspoon crushed coriander seeds; ½ teaspoon chili flakes or powder, or to taste; 1½ teaspoons salt; 2 tablespoons flour; 1½ teaspoons ground cumin; ½ teaspoon black pepper; 2 tablespoons oil; 1 medium onion, coarsely chopped; ½ teaspoon whole aniseeds; 1 teaspoon turmeric

Kari ‘l-Loubya

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

Asia
Iraq
Main course
Spicy
Vegan

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