Black-Eyed Peas in Olive Oil

(Loğlaz Aşı / Zeytinyagli Börülce)

1/2 cup black-eyed peas, boil in 2 cups of water until tender (for 15-20 minutes), then rinse
2-3 green onions, chopped
1-2 garlic cloves, chopped
1 small carrot, peeled, cut in small cubes
1 small potato, peeled, cut in cubes
1 medium tomato, peeled, diced
1/4 cup extra virgin olive oil (half for cooking, half for after cooking)
1 small cubanelle pepper, chopped
1-2 tbsp canned crushed tomatoes
~1 1/2 cups water, warm
1 tbsp lemon juice
1 tsp sugar
Salt

Garnish:
Parsley, chopped

Place the carrot, potato, olive oil, diced tomatoes, garlic and salt in a medium size pot. Cook for 5 minutes at low heat. Then, add the rest of the ingredients. Cover and cook for 20-25 minutes at medium-low heat, turn the heat off. Let it cool down in the pot. Then, place on a serving platter. Drizzle the rest of the olive oil. Garnish with parsley.

Serve at room temperature or chilled.