Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups black eyed peas
- 3 teaspoons ground coriander
- 3 each garlic cloves; minced
- 3 tablespoons fresh ginger; grated
- 1/2 each red pepper; chopped or cayenne to, taste
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 salt
- 1 tsp Hungarian paprika
Directions
1) Soak peas. Put in a pot with water to cover, plus 1 inch & add coriander, garlic, ginger & red pepper.
2) Cook for a little over 1 hour or until still a little chewy. While the peas are cooking, prepare a dressing by mixing together oil, vinegar, salt & paprika.
3) Use 2:1 oil-vinegar ratio & add seasonings according to taste. Add to peas as soon as you remove them from the heat.
4) Allow to cool to room temperature & adjust seasoning then serve.
Category:Algerian Recipes
Category:Algerian Salads