While some of you are seeing signs of new life around you, here in lower mainland (southwest British Columbia) winter is not over yet. Even though the days now look sunny and bright, it is actually very chilly. It’s chillier than it has been in December or January. So, its cozy comfort food for family dinners every single night.
Update December 2020
Video available on my YouTube channel.
This lobia stew is old favorite of mine inspired from Punjabi lobia masala. Lentil and bean soup/stews are easy to get creative with and easy on the taste buds. As being Indian I make more of these type of recipes, I’ve become more and more obsessed with experimentation and taste testing. I developed this recipe years ago, and published it here on the blog in 2012. I am reposting with instant pot instructions, but otherwise it’s the same recipe from seven years ago. I add aromatics like carrot, celery, spinach to this black eyed peas stew and season with za’atar. The smoky, toasted flavor of za’atar really takes this stew to the next level.
What is Lobia or black eyed peas?
Black eyed peas get their name from their characteristic appearance. They are white beans with a small black eye. In North India, black-eyed peas are called ‘lobia’ or ‘raungi’. They are naturally a low calorie and low fat food making them an excellent addition to your diet. They can be used in salads, curries, fritters and even bean cakes. Although most beans and legumes cook faster when you soften them through soaking, that’s not necessary with black eyed peas as they are much quicker to cook. Also, studies show that the black-eyed peas are less flatulent compared to other beans so it is a good idea to add them to your cuisine especially for those who complain about accumulation of gas in their stomach.
What is Za’atar
Za’atar is a supremely aromatic middle eastern spice blend of zesty sumac, sesame and dried herbs like marjoram, thyme and oregano. There are many ways to make this mix. My blend consists of 2 tbsp of toasted sesame seeds, and 1 tbsp each of oregano, coriander seeds, cumin seeds, thyme and sumac (dry roast the cumin and coriander).
It is believed that zaatar stimulates the brain and gives food a wonderful flavor and aroma. I don’t know how much it refreshes the brain but it’s an easy way to spice up recipes already in your repertoire. Try it for yourself.
Bean stew is classic dinner staple in so many households where meat is not eaten. Sure, the ingredients in this recipe are simple but together they make this an awesome meaty (but vegan) stew to warm your belly and soul. My daughter who normally doesn’t like bean stews, ask for this one regularly. There’s no stock used in this recipe. It relies on the starchy bean cooking liquid for flavor. The stew is moderately spicy, earthy, herby, nutty and gets some hearty kick from black peppercorns. I like to leave some of the peppercorns into larger pieces which adds a lovely bite. But, this recipe is more about flavor than heat. If you don’t like peppercorns, leave it.
Since this stew gets better with time, you may want to make a big batch so you can freeze some for a busy weeknight dinner. I have heard black eyed peas bring good luck to those who consume it on New Year’s day. I cook them simply because I love them, they are so versatile and are a good source of nutrition.
I hope you’ll enjoy this comforting stew. Even if it’s not cold where you are, this would be the perfect choice for a warm evening with a crisp salad.
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Hearty, flavorsome black eyed peas stew that makes for an easy winter dinner.
Ingredients
- 250 g dry black eyed peas, rinsed
- 1 onion, chopped ( about 1 cup)
- 2 tsp ginger, chopped
- 2 tsp garlic, chopped
- 2 medium carrots, cut into 1/2 cm coins (about 1 cup)
- 2 celery sticks, cut into 1 cm pieces (about 1 cup)
- 1 heaping cup spinach leaves, chopped
- 5 cups water
- 1 tbsp za'atar
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1/4 tsp turmeric powder (optional)
- 1/2 tsp red chili powder
- 1/2 heaping tsp black peppercorns, coarsely crushed
- 1/4 cup tomato paste
- lemon juice (optional)
- salt to taste
Instructions
- Place the inner pot inside the Instant Pot and Plug it in. Set Instant Pot to "Saute" setting on normal. When it displays hot, add oil. Wait for 3 seconds to get the oil heated, then add onion, ginger and garlic to it.
- Saute, stirring regularly with a wooden spoon until onion starts to get golden brown.
- Press “cancel” to stop sauté cycle. Stir in black eyed peas, salt, turmeric powder, red chili powder, and coarsely crushed black peppercorns. Add 3 1/2 cup water (about 1” above the dried Beans). Stir well.
- Cover and lock the lid, turn the vent to "Sealing", set the instant pot to "Pressure cook" mode for 12 minutes. (The instant pot will gradually come up to pressure, and then start counting down the time you set. After the time you set is up, it will beep).
- Carefully use a towel to quick release the pressure by swinging the "Valve" to venting position on the lid. You should see steam escaping with a loud hiss.
- Open the lid, stir in carrot, celery, tomato paste, cumin powder and 1 1/2 cup water.
- Close the lid again, turn the vent to "Sealing". Set to high pressure for 1 minute.
- When the Instant Pot is done, leave it to release steam naturally (about 15 min) then carefully turn the valve to "Venting," to release any extra pressure that might still be in there.
- Unlock the lid, and gently stir the stew.
- Add in half tbsp zaatar and spinach, and mix . The heat from the steam will be enough to wilt the spinach.
- If using a regular pot, soak black eyed peas in room temperature water for at least 8 hrs or doa quick soak in hot water for 1 hour. Drain (optional) and place the beans in a saucepan with water. Bring to a boil.
- In another pot set over medium heat, saute onions in olive oil. Add ginger and garlic and saute until fragrant.
- Add in celery and carrots. Cook for 1-2 minute. Add to the boiling beans and turn the heat to medium. Cover and cook for 15-20 minutes. (cooking time depends how long you soaked and boiled the beans before adding the vegetables. I usually set the beans to a boil, while preparing vegetables and it boil for about 15 minutes).
- Add more hot water if needed to keep beans just covered with liquid. Cook until done and just the way you want. Add chopped spinach, tomato paste, salt, freshly ground black pepper and the flavorful za’atar and remove from heat.
- Ladle the stew into bowls, squeeze lemon juice (if desired) and garnish with the remaining za'atar.
- It can be served on its own or with tandoori roti or cornbread.
- The stew will thicken as it sits longer and tastes absolutely amazing the next day (The pictures above are taken after the stew has been sitting for 4 hours).
Notes
Depending on your model of Instant Pot, the cooking time may vary.
Anne Regalado
It’s hearty and very appetizing soup ! Great for cold weather ! Heck , will gladly eat that during summer as well ! lol I love black-eyed peas but it’s been sometime since I’ve eaten some 😛 Btw , I love your soup bowl 😀
Balvinder Ubi
We make this soup all year round too usually with spinach but sometimes I also add carrot and celery.
Haha, when I go shopping with my daughter, she shop for clothes and I look for some nice pieces to add it to my crockery.
Lizzy Do
I think I saw some za’atar at Penzey’s and it picqued my curiosity. I’ve only had blacked eyed peas once, but would love to make something like this on New Year’s Day….as is tradition. It looks marvelous!
Balvinder Ubi
This is a versatile spice. we like to sprinkle it on some toasted bread, and enjoy it with the stew.
Deeanne
I made this tonight, and it was comfort food for the heart and soul! I served it over coconut rice and garnished it with cilantro and lime wedges.
Balvinder
So happy you loved it. Thank you!
yummychunklet
I love black eyed peas. They’re so good in anything. Great soup!
Vijitha
Love such simple, one pot meal. Looks delicious!
Malti
I have never cooked lobia with vegetables, but I am willing to try. The way you have cooked it looks super healthy.
Jennifer
Sounds tasty! That is an interesting spice you mention there.
Swathi Iyer
I have zatar packet waiting to be used. So going to try . This soup sound delicious and filling. Yummy Neetu.
Navaneetham Krishnan
I seldom use black eyed peas, maybe I tend to choose dhal all the time. My mum normally make a dish similar like this you have shared. Lovely and instead of our usual rice, this yummy soup I think for a change will be best with toasted bread. BTw, what is za’atar?
Balvinder Ubi
Its a middle eastern spice blend made from ground sumac, roasted sesame seeds, and aromatic herbs like oregano, marjoram and thyme. I’ll add the description in my post.
DivyaGCP
Healthy and delicious Soup.. Seems to be very hearty.. Love it..
Divya’s Culinary Journey
Liz
I absolutely love za’atar. I live near quite a few middle Eastern cafes and they make zaáter pizzas for a $1 or $2 – just delicious.
Ambreen (Simply Sweet 'n Savory)
That’s a delicious looking stew. Absolutely yummy!
Juliana
This soup looks delicious Balvinder and perfect for the cold weather that is approaching.
Thanks for sharing the recipe and have a great week ahead 🙂
Guru Uru
One often absolute favourite stews my friend, this looks gorgeous 🙂
Cheers
Choc Chip Uru
Amelia
Hi Balvinder, I love soup anytime. Yours look delicious and healthy. Have not try black eyed peas for savory soup but I use it for dessert.
Love your soup bowl, look so cute.
P/S I’d sent you an email last week on the 25th but since you didn’t receive I resent again this morning. Check your mail box. 🙂
Have a nice week ahead.
Kitchen Belleicious
if only my grandmother were still alive- she would just love this soup. every year around this time she started making any and everything with black eyed peas. they were her favorite
saffronstreaks
Thanks for the recipe Balvinder, I was looking for a nice lobia recipe for long and this one def end my search, and oh I love zatar.Loved it almost instantly
mylittleitaliankitchen
wonderful soup! Looks so hearty and full of flavour. I love soups they are so healthy and warming especially at this time of the year. Take care X
Shirley Tay
Black eyed pea somehow reminds me of the American hip-hop group. Balvinder, u should rock with their song while cooking this lovely soup!
Kiersten @ Oh My Veggies
This looks like such a perfect fall soup–so hearty and healthy!
Spicie Foodie
I have a bag of black eyed peas that I don’t know what to do. Your stew sounds perfect to me! I love all the exotic spices. Thanks for sharing;)
Cucina49
I have za’atar but have never known what to do with it. This soup looks so comforting–I make black-eyed peas every New Year’s day, but always the same recipe. Might have to switch it up a bit.
Deepti
Very nice recipe! In fact I have this black eyed peas at home and would love to try it!
Jenn Kendall
this sounds so delicious and fragrant – perfect for a chilly fall day!
Tiffany
TOTALLY my kind of dish! I never tire of beans… and black eyed peas give good luck!!!
angiesrecipes
o I love za’atar! Your black eyed pea stew sounds and looks really comforting, warming and tasty.
Emma - Bake Then Eat
This stew sounds wonderfully comforting and I love za’atar as a herb/spice mix.
Natalia20041989
Perfect for Winter ☺☺
torviewtoronto
flavourful and delicious stew
Easyfoodsmith
A delicious stew and I would love to try it sometime with zaatar. Sounds yum.
Zaza
Looks so delicious!!
jennifer
I’ve actually never heard of these before, but they look right up my alley!! I love all the filling suggestions.
Maria
Love lobia based stews! Never thought of pairing it with zaatar. I have half a bottle of homemade zaatar in the spice cabinet, which means this stew will be very soon on the menu.