Cooking InstructionsDownload PDF
Drain the black-eyed peas and lentils and rinse them under cold water and place them in a pot.
Cover with the chicken stock and bring to a boil.
Reduce the heat to a gentle simmer and cook for 25 minutes or until the beans and lentils are cooked and tender. Add more stock if needed.
To make the crispy onions, fill a shallow pan two-thirds of the way with the oil and add the onions to the cold oil.
Place the pan over medium heat and cook the onions, for 5-10 minutes until golden and crisp. Drain on paper towels and season with salt.
To make the dressing, combine the dressing ingredients and set aside.
Combine the beans, lentils, and spinach. Top with crispy onions, pumpkin seeds and serve.