Louvi (Cypriot Black Eyed Pea Stew)

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Louvi (Cypriot Black Eyed Pea Stew)

Prep time: 2 HourTotal time: 2 Hour

Louvi is one of those hearty meals that reminds me of home so much, because my mum makes this almost every week. I am so happy to share this simple Cypriot classic with you, hope you love it. 

This dish is nothing without lashings of olive oil and lemon juice, so don’t skimp on these!

It's often served with crusty bread and is a light but filling meal that I always have a second serving of.

Ingredients

• 500 g dry black-eyed peas
• 300 g Swiss chard, cavolo nero, or similar dark leafy greens
• 300 g waxy potatoes (Cyprus potatoes are best, if available)
• 4-6 garlic cloves
• ½ large white onion
• 1 large courgette
• 2-3 lemons, to serve
• Olive oil
• Salt and pepper

Instructions

1. Fill a large pot with cold water and add the black-eyed peas. Bring to a boil and cook for 15 minutes, then drain and set aside.
2. Wash the potatoes well and cut them into medium-sized pieces, about 3 cm. ( I like to leave the skin on for nutrients, but my mum prefers to peel them, so up to you!) Cut the courgette into similar-sized pieces.
3. Finely slice the garlic and finely chop the onion.
4. Heat a good glug of olive oil in the now-empty pot over medium heat. Sauté the onion with a pinch of salt for about 5 minutes until softened, then add the garlic and cook for another 1-2 minutes, stirring to prevent it from crisping.
5. Add the black-eyed peas back into the pot along with 2 litres of water and bring to a boil. Cover and reduce to a simmer, for 45 minutes, then add the potatoes and another 500 ml of water. Cook for another 10 minutes, then add the courgettes, Swiss chard, and a good pinch of salt. Cook for another 20 minutes or until everything has softened.
6. To serve, ladle into bowls and finish with plenty of lemon juice, salt, pepper, and a generous drizzle of olive oil.