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
Saute the onion in olive oil for 4 minutes.
Add the black-eyed peas and tomatoes.
Cook the dish for 18 minutes and finish with lemon.
Sıcak suyu ekleyip yemeği 18 dakika kısık ateşte pişirin.
Limon suyunu ocaktan sonra ekleyin, taze ekşilik kaybolmasın diye.
💡 Tip: Adding the lemon at the end keeps the tartness fresh.
🍽️ Serving suggestion: Finish with more olive oil and accompany with crusty bread.
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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