in all my packing funness (probably not a real word), i was trying to catch up with everything i said i would do while i was home, so i applied to a bunch of grad programs last night, sent out some more cover letters, and now i'm blogging the black eyed pea recipe. Enjoy!

2 tablespoons of vegetable oil
1 cup chopped onions
1 garlic clove, minced or pressed
1 tablespoon grated fresh ginger root
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon salt
1 cup water
1 teaspoon tamarind concentrate (can substitute 1 to 2 teaspoons of fresh lemon juice)
3 cups cooked black eyed peas (two 16 oz. cans, rinsed and drained)
1/2 cup chopped fresh tomatoes
2 cups rinsed and chopped fresh spinach

Heat the oil in a skillet or nonreactive saucepan. Add the onions and garlic and saute on medium-high heat until the onions are soft and beginning to brown, about 10 minutes. Add the ginger, cayenne, cinnamon, cardamom, coriander, and salt and mix well. Stir in the water, tamarind, and the black-eyed peas, cover, and simmer for about 10 minutes. Add the tomatoes and spinach and cook just until the spinach wilts, about 1 minute.

Serve immediately.