Black Eyed Peas (Louvi) with Courgettes

Black Eyed Peas (Louvi) with Courgettes

Black Eyed Peas (Louvi) with Courgettes is probably one of the most popular meals in Cyprus. Growing up, it was commonplace for each family we knew to have one specific day of the week (if not two), devoted to this highly nutritious and absolutely scrumptious meal.  The ‘side dish’ was an equally important part of this meal. Your bowl of Louvi would be accompanied by a small plate on which you would get one large onion, sliced perfectly into little half moons and a whole lemon.

Although oddly unconventional, this is most definitely one of my favourite  ‘go to’ comfort foods.

(Serves between 2-4)

Ingredients
250-300g black-eyed peas
2-3 large courgettes (cut up into approx 5cm pieces)
Olive oil
Lemon
Salt

Preparation
If your daily schedule is hectic and you don’t have much time to spare in the kitchen, then I suggest you allow for the Louvi (black eyed peas) to soak for few hours beforehand. This way you can significantly reduce cooking time. Some people prefer to let them soak overnight.

If this is not the case and you suddenly have a craving for Louvi, then I suggest the following procedure:

1.Place Louvi in a pot of water and bring to a boil
2.Once water has boiled, drain the water and add the Louvi into a fresh pot of water and allow boiling at medium heat until cooked. When almost cooked, add 1 tsp of salt and two tbsp of lemon juice. *
3.Place courgettes in a separate pot of already boiling water in which you have already added a pinch of salt, and cook on medium heat until tender.
4.When both are cooked, serve together in a bowl adding olive oil, lemon and salt to taste. You can eat both hot or cold.

Now, Cyprus Louvi (black eyed peas) on the other hand, is a little easier to cook and a lot tastier. The difference is that Cyprus Louvi does not need soaking. You simply follow the above steps and you’re good to go.

*If you choose to use a pressure cooker, place the Louvi in the pressure cooker for approx. 5 mins after completing steps 1 & 2. Once the pressure cooker whistles, let the Louvi cook for an extra 3 minutes.

This appetising dish can last up to at least 3 days. You can turn it into a deliciously refreshing salad the following day by simply adding lettuce or any other green you wish, topped with some olive oil, freshly squeezed lemon, parsley and spring onions.  For those of you who eat tuna, it too can be a great addition to your leftovers.

 

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