savoury

Mediterranean Pea Casserole

• time: 25
• servings: 4

Ingredients

• 1 tbsp olive oil
• 1 garlic clove
• 2 onions
• 410 g black-eye peas
• 3 tomatoes
• 100 g shiitake mushrooms
• 2 carrots
• 1 tbsp chopped fresh basil
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 2 tsp tamari sauce
• 2 courgettes
• 1 tsp capers
• 1 tbsp each chopped fresh basil, oregano and parsley

Cookware

• medium casserole dish

Method

1. Heat olive oil in a medium casserole dish on the hob. Add garlic clove peeled and finely chopped and onions peeled and finely sliced and cook for a couple of minutes.
2. Add black-eye peas drained and rinsed, tomatoes quartered, shiitake mushrooms trimmed and quartered, carrots trimmed, peeled and diced, chopped fresh basil, dried oregano, dried marjoram, and tamari sauce. Bring to the boil, then lower the heat and simmer for 10 minutes to 15 minutes. When cooked, the vegetables should still have a little bite. Add a little water or stock if required during the cooking process.
3. Remove from the heat and add courgettes trimmed and cut into fine julienne strips. Serve from the casserole dish and garnish with capers (optional) and chopped fresh basil, oregano and parsley. Accompany with brown rice and a side salad.