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    Savory Legume Medley

    clock-icon130 minutes
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    Author
    Pixicook editorial team

    A hearty and flavorful medley of cowpeas, black-eyed peas, or chickpeas with turmeric, ginger, and fresh herbs.

    Ingredients for Savory Legume Medley

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Cowpeas, soaked

    0 oz

    Substitute chevron-down

    Black-Eyed Peas, soaked

    0 oz

    Substitute chevron-down

    Chickpeas, soaked

    0 oz

    Substitute chevron-down

    Shallots, coarsely chopped

    each

    Substitute chevron-down

    Ginger

    slices

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Peanut Oil

    tablespoons

    Substitute chevron-down

    Turmeric, ground

    teaspoons

    Substitute chevron-down

    Shallots, sliced

    each

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Fish Sauce

    teaspoons

    Substitute chevron-down

    Coriander, chopped

    tablespoons

    Substitute chevron-down

    Lime, juiced

    each

    Substitute chevron-down

    How to Make Savory Legume Medley

    1. Prepare the Legumes

    Drain the soaked cowpeas, black-eyed peas, or chickpeas. Place them into a medium pot and cover with 4 cups of water. Add the coarsely chopped shallot and a slice of ginger. Bring the water to a vigorous boil, then reduce the heat to a simmer and cook for about 1.5 to 2 hours until tender.

    2. Prepare Shallot and Turmeric Mixture

    While the legumes are simmering, heat 2 tablespoons of peanut oil in a heavy skillet over medium-high heat. Add the turmeric and sliced shallot, stirring frequently for about 3 to 4 minutes until the shallots are translucent and fragrant.

    3. Incorporate Shallot and Turmeric Mixture

    About 10 minutes before the legumes finish cooking, incorporate the shallot and turmeric mixture into the pot. Season with 0.75 teaspoon of salt and 2 teaspoons of fish sauce, stirring well to combine.

    4. Finish and Serve

    Top the savory legume medley with 2 to 3 tablespoons of chopped coriander and a squeeze of lime juice for a bright, tangy contrast before serving.

    Pitfalls and tips

    Begin with Quality Ingredients

    Opt for organic legumes and ensure your spices are fresh for the best flavor profile.

    Layering Flavors

    Toast spices before adding vegetables to unlock aromatic oils and deepen flavor complexity.

    Herbs and Acidity

    Add fresh herbs and a splash of lemon juice or vinegar at the end for a bright contrast and balance.

    Aromatic Base (Mirepoix)

    Dice onion, carrot, and celery uniformly to cook evenly and provide a consistent flavor base.

    Soaking Legumes

    Soak chickpeas and black beans overnight to improve digestibility and texture. Use ample water as they will expand.


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