Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Tomato and Black Olive Grandma Pie
Ingredients
- 2 ¼-oz. envelopes instant yeast (about 1 Tbsp. plus 1½ tsp.)
- 1 Tbsp. agave nectar
- 6 cups (750 g) all-purpose flour
- 5 Tbsp. extra-virgin olive oil, divided, plus more
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
- 1 15-oz. can tomato sauce
- 2 Tbsp. Calabrian chile paste
- 2 garlic cloves, finely grated
- Freshly ground pepper
- 1 small red onion, thinly sliced
- ½ cup salt-cured black olives, pitted, torn
- 2 large handfuls of arugula (about 4 cups)
- 2 tsp. balsamic vinegar
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