Louvi me Kolokithakia kai Karota

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• 500 g black-eyed peas
• 2 zucchini
• 2 carrots
• 1 onion
• 3 tbsp olive oil
• 400 g crushed tomatoes
• 500 ml vegetable broth
• 1 tsp dried oregano

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1. Preparation

2. 1 Soak the black-eyed peas in water for at least 2 hours if using dried, or rinse well if using canned.
3. 2 Dice the onion, slice the carrots into rounds, and cut the zucchini into bite-sized chunks.

4. Cooking

5. 3 In a large pot, heat the olive oil over medium heat and sauté the onion until translucent.
6. 4 Add the carrots and cook for another 3 minutes.
7. 5 Stir in the black-eyed peas, crushed tomatoes, vegetable broth, and oregano.
8. 6 Bring to a boil, then reduce heat and simmer for 25 minutes.
9. 7 Add the zucchini chunks and continue to simmer for another 15 minutes or until all vegetables are tender and the sauce has thickened.
10. 8 Serve warm with a drizzle of fresh olive oil and a squeeze of lemon if desired.