In a time where daily life is laced with fast-paced-ness, the people around us and us included are always on the go. I find myself checking email at breakfast or in the bathroom (yes), responding to friends texts or calls at red lights (when did friend communication resort to this?), spending my nights reading cookbooks or working on the computer, and my days in kitchens, either mine or someone else’s working, working, working. Everyone goes through this. This time where the day blurs and then finishes in what seems like two minutes. I see the light, I guess, but that light is going to take a lot of time to reach. I feel like lately, life is all about the journey of reaching that light, staying in the moment, and trying not to let it catch up with us too much.

Among this mess of the do-what-you-love working day, is it okay to desire a few moments of inactivity, a time where we can be with ourselves and quietly enjoy food while tackling our infinite to-do list? A time where we can eat flavorful food that can be prepared in just a few moments on your stove top over the weekend, and then kept in your fridge, to be placed in jars or tupperware, and be eaten repeatedly throughout the week? Food that can be eaten at room temperature so you don’t have to worry that you forgot the little ice-blue cooler thingy or that your lunchbox isn’t insulted or you left it in the car or just forgot to stick it in the fridge at work because, oh, you have 5,667,599 other things to remember that sit higher on your priority list.

Because I think you can make these stewed black eyed peas, that are literally dripping with flavors, flavors of tomatoes and coconuts and exotic, fiery ginger. Black eyed peas are pretty bland on their own, but this is a mix of demure and punchy, and it’s like each little pea turns into a sponge and emerges from the cooking process erupting with their newfound flavor and identity. It’s also incredibly nutritious if you pair it with brown rice, quinoa or another whole grain. Or smashed on bread. Or mixed with a green.

All that matters is that it’s easy, and you don’t need another thing to worry about. And amongst the day, the day that leaves you drained and ragged but satisfied, its absolutely not to much to ask that your fuel not only literally fuels you, but that it gives you pleasure and a few moments of peaceful serenity. And with this, each bite will make you feel like you’re in a foreign land. Which sometimes, is exactly what we need.

Coconut milk & ginger black eyed peas

Adapted from The Indian Slow Cooker

Makes about 14 cups, a lot, but it’ll last you a long time

Notes: this dish can be made in the slow cooker if you have one, beginning with dried black eyes peas. It can also be made with dried black eyed peas or canned black eyed peas on the stove top.

If using dried, you’ll want to use about one pound. Soak the beans for two hours and drain them. Put them in a pot with cold water covering by two inches. Simmer over low heat until beans are cooked through, about one hour.

If this recipe seems like a lot, simply halve it.

I think finishing this with Greek yogurt is integral, adding a cool thick and tangy finish to this dish which is pure heaven.

I used light coconut milk here and I wouldn’t have noticed it was light if I hadn’t poured it in myself. I can only imagine how rich and delicious regular would be.

Like all stews, this gets better with age! Dont be afraid to keep it in the fridge and eat from it for a few days and up to one week.

For the black eyed peas

2 tablespoons neutral oil

1 large yellow onion, peeled and cut into large pieces

2 tablespoons ground coriander

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 (2-inch) piece ginger, peeled and diced

2 cloves garlic, peeled and minced

2 small tomatoes, diced

4-6 chiles of your choosing (omit if you don’t want spicy)

1 tablespoon salt

1 tablespoon brown sugar

One pound cooked black eyed peas, or 3 (14-ounce) canned black eyes peas (If using the slow cooker, start out with one pound dried)

1 (14-ounce) can regular or light coconut milk

To serve

Fresh cilantro

Brown rice or quinoa or whole grain of your choosing

Greek yogurt

If using the slow cooker

Simply put all the ingredients in, and cook seven hours on high. Done.

If cooking on the stovetop

In a large saucepan, heat the oil over medium heat. Add the onions and cook until just beginning to soften, about 4 minutes. Add all the spices and continue to cook to release the flavor of the spices and finish softening the onion until translucent, about 4 minutes total. Add the ginger, garlic, tomatoes, chiles, brown sugar, and salt and cook for a few minutes longer, until aromatic.

Add the black eyed peas, coconut milk, and one cup of water and cook for 30 minutes on low heat, adding more water if necessary. The stew should be a little watery but not soup like. Serve with cilantro, a grain, and yogurt.