• 1 Tbs of olive oil
• 1 red onion, chopped
• 2/3 cup black-eye peas soaked overnight
• 1/2 tsp ground turmeric
• 1 tsp ground cinnamon
• Pepper to taste
• 1 1/2 cups water
• A generous 1/2 cup no-soak prunes
• 2 1/4 lbs. young spinach leaves
• 1 1/3 cups couscous (a great substitute is quinoa)

In a large saucepan, heat the oil and sweat the onion over low heat for 10 minutes or until soft. Drain the peas and add to the pan along with the turmeric, cinnamon, and pepper. Cover with the water and simmer with the lid on. When the peas are three-quarters cooked (probably after about 30 minutes), add the prunes. Add the spinach, in batches, to the stew and cook for a further 10 minutes. Cook the couscous (or quinoa) according to the instructions on the package and serve with the stew.