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Black eyed peas and spinach

Black-eyed peas and spinach, a classic vegan meal popular in the Peloponnese region of Greece.
Prep Time20 mins
Cook Time1 hr 20 mins
Soaking time12 hrs
Course: Lunch, Main Course
Cuisine: Greek
Keyword: #greeklentenrecipes, black eyed peas,, Greek vegan recipes, spinach,
Servings: 4 people
Author: Mia Kouppa


  • large sauce pot


  • 1 cup dry black-eyed peas
  • 30 ounces fresh spinach
  • 1 cup chopped, flat leaf parsley
  • 1 yellow onion, chopped finely
  • 1/2 cup (125 mL) Greek olive oil
  • 2 cups (500 mL) tomato juice or sauce
  • 1 ¼ teaspoons salt
  • 1 teaspoon pepper


  • Rinse the black-eyed peas and pick through them to remove any stones or shrivelled up peas.  Soak in cold water overnight.
    1 cup dry black-eyed peas
  • Drain black-eyed peas.  Bring pot of water to a boil and add the black-eyed peas.  Lower to medium-high heat and boil for one hour.  Check your pot occasionally and remove any foam which may rise to the surface of the water. After one hour, check that the black-eyed peas are fully cooked.  If they are not, allow to cook a little longer until they are edible.  Drain the peas and set aside.
  • Meanwhile, wash the spinach and cut off any thick or course stems.
    30 ounces fresh spinach
  • In a large pot heat the oil and add the onion.  Cook over medium heat for approximately 5 minutes, stirring occasionally so that the onion does not burn. Add the parsley to the pot and cook for about 2 minutes, stirring constantly.
    1 cup chopped, flat leaf parsley, 1 yellow onion, chopped finely, 1/2 cup (125 mL) Greek olive oil
  • To the pot add the spinach (the spinach will be wet from having been washed…this is fine), drained peas, tomato juice and salt and pepper.  Mix well. Allow to cook, covered, over medium high heat for approximately 20 minutes.  Stir occasionally.
    2 cups (500 mL) tomato juice or sauce, 1 ¼ teaspoons salt, 1 teaspoon pepper
  • Enjoy!