Louvi me Lahanika (Cypriot Black-Eyed Peas with Swiss Chard, Zucchini & Lemon Olive Oil) – Authentic Cyprus Recipe
The quintessential Cypriot weekday lunch: tender black-eyed peas and garden greens dressed in bright lemon and olive oil.
- Country of Origin
- 🇨🇾 Cyprus (Middle East, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Tender black-eyed peas, Fresh Swiss chard and cubed zucchini, Crusty bread and olives, Extra virgin olive oil, Fresh lemon juice
Ingredients for Louvi me Lahanika (Cypriot Black-Eyed Peas with Swiss Chard, Zucchini & Lemon Olive Oil) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender black-eyed peas, prepped into bite-sized pieces
- 1.5 cups fresh Swiss chard and cubed zucchini, washed and trimmed
- 1 cup crusty bread and olives
- 1 medium onion and 3 cloves garlic, finely minced with extra virgin olive oil
- 1.5 tbsp traditional Cyprus seasoning (fresh lemon juice, sea salt)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and extra virgin olive oil for 3–4 minutes until fragrant.
- Stir in fresh lemon juice, sea salt and toast for 45 seconds to release the essential oils of Cyprus's kitchen.
- Add tender black-eyed peas and fresh Swiss chard and cubed zucchini, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in crusty bread and olives, adjust seasoning, and ladle steaming hot into deep bowls.