This Izmir pot cooks fresh cowpeas with tomato and lemon into a bright, lightly tart Aegean stew.
12 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Trim and wash the black-eyed peas, reserving the lemon juice for just before serving.
Cook the onion in olive oil for 4 minutes, until softened.
Add the black-eyed peas and tomatoes to the pot and cook for 5 minutes.
Add hot water and cook the dish over low heat for 18 minutes.
Add the lemon juice after taking the pot off the heat so the fresh acidity is not lost.
💡 Tip: Adding the lemon at the end keeps the sour note fresh and bright.
🍽️ Serving suggestion: Serve the eksileme warm with rice pilaf on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~116
kcal calories
4
g protein
15
g carbs
5
g fat
3.2g
Sugar
1.4g
Fiber
5mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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