Mediterranean Black-Eyed Peas Casserole

• 1 tablespoon olive oil
• 1 garlic clove, peeled and finely chopped
• 2 onions, peeled and finely sliced
• 1 (410 g) can black-eyed peas, drained and rinsed
• 3 tomatoes, quartered
• 100 g shiitake mushrooms, trimmed and quartered
• 2 carrots, trimmed, peeled and diced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 2 teaspoons tamari soy sauce
• 2 courgettes, trimmed and cut into fine julienne strips
• 1 teaspoon capers (optional)
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped

1. Heat the oil in a medium-sized casserole dish on the stove top. Add the garlic and onion and cook for a few minutes.
2. Add the peas, tomatoes, mushrooms, carrots, herbs and tamari. Bring to a boil, then lower the heat and simmer for 10-15 minutes. The vegetables should still have a little crunchiness. Add a little water during the cooking process if needed.
3. Remove from the heat and add the courgettes. Serve from the casserole dish and garnish with capers and fresh herbs (1 tbsp of basil, oregano and parsley).

olive oil, garlic, onions, blackeyed peas, tomatoes, shiitake mushrooms, carrots, fresh basil, oregano, marjoram, soy sauce, courgettes, capers, fresh basil, fresh oregano, fresh parsley

Taken from www.food.com/recipe/mediterranean-black-eyed-peas-casserole-139861 (may not work)