This was a completely new experience for me, both with the black-eyed peas and the garam masala seasoning.  My youngest daughter and I really love this dish.  I adapted it slightly from a recipe on Veronica’s Cornucopia, including increasing the black-eyed peas to two cans.

I’ve seen garam masala in the spice aisle at my grocery store, but the recipe Veronica provided used items I already had on hand and I love the flavor.  Note that the recipe below for garam masala makes enough of this seasoning for several meals.


  • 1 tsp. canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger root
  • 1 large tomato, chopped
  • 1/2 teaspoon turmeric
  • pinch cayenne, or to taste
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garam masala*
  • ½ cup undiluted evaporated milk
  • ¼ cup water
  • 1 cup chicken broth
  • 2 cans (14-15 oz. each) black-eyed peas, lightly drained
  • 1 cup cooked, shredded chicken breast
  • 2 tablespoons chopped fresh cilantro

Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned.

Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes.

Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add evaporated milk, broth, black-eyed peas and chicken. Reduce heat and simmer 5 minutes, stirring occasionally.

Spoon mixture over rice, sprinkle with cilantro.

Makes 4 generous servings.

*Easy Garam Masala (makes about 3 Tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix spices in a small bowl. Place mix in an airtight container, and store in a cool, dry place.  Use only 1 teaspoon for this recipe.

From the archives:

January 20, 2011 – Maple Walnut Muffins

January 21, 2008 – Easy Potato Yeast rolls