Black-eyed peas casserole

4 servings

2 Tablespoons sunflower or other light oil
1 medium onion, chopped
1 small green bell pepper, diced
1/2 teaspoon fresh ginger, grated
1/2 teaspoon dried thyme
1/4 teaspoon cumin
1 cup rolled or quick oats (not instant)
1 cup water
2 Tablespoons tamari soy sauce
2 cups cooked or canned black-eyed peas, drained and rinsed
1/2 cup dry bread crumbs
2 Tablespoons parsley, chopped

Preheat oven to 350 deg F.

Heat the oil in a large, heavy skillet.

Add the onions and stir-fry for a minute or two.

Add the pepper, ginger, thyme, and cumin, and continue to
stir-fry until the vegetables are tender but firm.

Stir in the oats and cook, stirring constantly, until the
oats are lightly toasted.

Mix the water and tamari together in a small bowl or cup.

If you're using an ovenproof skillet, stir the mixture into
the vegetables directly in the pan or to a lightly oiled baking
dish, and stir the liquid into the vegetables.

Spread the black-eyed peas in a layer on top of the vegetables.

Mix the bread crumbs together with the parsley and sprinkle this
mixture over the top of the peas.

Bake for fifteen to twenty minutes, then raise the oven
temperature to broil.

Place the baking pan under the broiler for a minute or two
to brown the top.

Remove from the broiler and serve hot.