Israeli Black Eyed Peas with Fenugreek, Roasted Eggplant, and Feta

Israeli Black Eyed Peas with Fenugreek, Roasted Eggplant, and Feta

Read more

If you’ve never worked with fenugreek before, now’s the time to add it to your spice repertoire. Its sweet, nutty flavor has notes of celery and maple. It adds a unique flavor profile to this hearty, veggie-filled Middle Eastern stew.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 box

Crushed Tomatoes

¼ ounce


1 can

Black Eyed Peas

1 unit

Red Onion

1 unit

Veggie Stock Concentrate

4 ounce

Collard Greens

1 unit


1 teaspoon


2 ounce

Feta Cheese


Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2188.232 kJ
Calories523 kcal
Fat20 g
Saturated Fat0 g
Carbohydrate77 g
Sugar0 g
Dietary Fiber22 g
Protein25 g
Sodium1558 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat oven to 400 degrees. Wash the collard greens, then remove and discard the stems and ribs. Thinly slice the leaves into ribbons. Mince or grate the garlic. Halve, peel, and finely chop the onion. Cut the eggplant into 1-inch cubes. Chop the cilantro. Drain and rinse the black eyed peas.


Toss the eggplant on a baking sheet with the fenugreek, 1 tablespoon oil, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until tender and golden brown.


Heat 1 tablespoon oil in a large pan over medium-high heat. Add the onion and garlic and cook, tossing, 3-4 minutes, until softened. Add the collard greens to the pan and cook, tossing, 4-5 more minutes, until very soft. Season with salt and pepper.


Add the tomatoes, vegetable stock concentrate, 1 cup water, and half the cilantro to the pan. Season with salt and pepper. Bring to a boil, then reduce to a simmer.


Stir the black eyed peas into the pan and simmer until the eggplant is ready. Taste and season with salt and pepper.


Plate the eggplant, then top with the black eyed pea mixture. Sprinkle with feta cheese and the remaining cilantro. Finish with a drizzle of olive oil, if desired. Enjoy!