Black-Eyed Peas in Tomato Broth (Kuwait)

Although this recipe specifies a small amount of lamb, it is equally tasty when prepared as a meatless dish using beef broth.

Prep Time: 10 minutes
Cook Time: 1 hours 45 minutes
Total Time: 1 hours 55 minutes


  • 1 large onion, chopped
  • 3 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 pound lamb, cut into small cubes
  • salt
  • 1 cup dried black-eyed peas
  • 4 ribs celery, sliced crosswise
  • 2 ripe tomatoes, chopped
  • 6 cups water
  • 1 tsp. tomato paste
  • 1 tsp. kebsa spices
  • 1/2 tsp. Aleppo pepper
  • salt
  • black pepper


Sauté the onion in the olive oil until soft and transparent. Add the garlic and cook for an additional minute.

Increase the heat and add the lamb, seasoning with salt and pepper. Toss and cook until browned. Add the remaining ingredients and bring to a boil. Cover and simmer for 1 1/2 hours, until the meat and the peas are tender. The sauce will reduce but still be brothy. Taste and adjust seasoning. Serve over rice.