Recipe: Mejadra with black-eyed peas - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• <strong>For the onions:</strong>
• 4 onions, halved and thinly sliced
• 3 tbsp vegetable oil
• For black-eyed peas:
• 200g dried black-eyed peas
• 1 cinnamon stick
• 2 cm piece of fresh ginger, unpeeled
• ½ onion, unpeeled
• 1 bulb garlic halved through the horizon
• <strong>For rice:</strong>
• 2 tbsp vegetable oil
• ½ onion, chopped very finely
• 200g white long grain rice
• 1 tbsp Baharat spice
• 1 tsp salt
• A few grinds of black pepper