Baked black-eyed pea akara with spicy tomato sauce

Ingredients

For 1 serving

• Black-eyed peas80 g
• Onion40 g
• Bell peppers60 g
• Chili pepper1
• Extra virgin olive oil3 g
• Chopped tomatoes120 g
• Spinach150 g
• Saltto taste

Method

1. The evening before, soak the black-eyed beans in plenty of cold water. The next day, rub them between your hands under water to loosen the skins, which float to the top: discard them and drain the beans.
2. Preheat the oven to 210 °C (fan) and line a tray with baking paper brushed with half the oil. Peel and chop the onion; deseed the peppers and dice them.
3. Blend the beans with half the onion, the chilli, a pinch of salt and a little water, added a spoonful at a time, until you have a thick, fluffy paste; beat it with a spoon for 1 minute to work in air.
4. Using two spoons, shape walnut-sized balls on the tray, brush them with the remaining oil and bake for 18 minutes, turning halfway, until golden and firm.
5. Meanwhile, cook the chopped tomatoes in a small pan with the remaining onion, the peppers and a pinch of salt over medium heat for 10 minutes, until the peppers are soft and the sauce thick.
6. Stir the spinach into the sauce and let it wilt for 1–2 minutes, then serve it with the hot akara.