Source: dLife

Black eyed peas, garlic, peppers, and onions served in lettuce leaves with a side of crackers.

Servings

0.5 lb Peas, black eyed, mature , rinsed and picked over
0.5 tsp salt
2 tbsp olive oil
2 tbsp red wine vinegar
2 medium garlic cloves , minced
1 chopped green bell peppers , cored, seeded, and minced
1 medium red bell peppers , cored, seeded, and minced
3 Chile Peppers, jalapeno, whole , cored, seeded, and minced
1 medium onions , minced
3 scallions , white part and 1-inch green, minced
0.25 cup chopped parsley
0.5 tsp ground cumin
5 Lettuce, red leaf, fresh, outer leaf , washed and crisped
48 Crackers, water, low sodium, fat free (or Lavash bread )

1 Place the peas in a large saucepan with water, and add the salt. Place on the stove and bring to a rapid boil.
2 Remove heat, cover, and let stand for 1 hour.
3 Return peas to the stove and bring again to a boil. Partially cover and boil until peas are tender. This usually takes about 15 minutes.
4 Drain the peas well, then transfer 1 cup of the cooked peas to a food processor fitted with a steel chopping blade.
5 Add the olive oil, vinegar, and garlic. Puree until smooth.
6 In a medium mixing bowl, combine the rest of the peas, the pureed peas, and the remaining ingredients except for the lettuce leaves and crackers. Mix well.
7 Cover and chill overnight or for at least 6 hours to let the flavors mix.
8 To serve, line a serving dish with lettuce leaves. Pile pea mixture in the bowl.
9 Serve with a basket of water crackers alongside.