15 1/2 Ounce(s) can black-eyed peas, rinsed
1 Tablespoon(s) olive oil
1 Each(s) medium red onion, chopped
4 Each(s) medium cloves garlic, minced
1 1/2 Teaspoon(s) caraway seeds, lightly crushed
1/8 Teaspoon(s) red pepper flakes
14 Ounce(s) can artichoke hearts, rinsed, drained and chopped
2 Cup(s) low-sodium veggie broth
1/4 Teaspoon(s) salt
1/3 Cup(s) chopped fresh parsley
1 Each(s) to 2 tsp. cider vinegar
1/4 Teaspoon(s) freshly ground pepper
12 Ounce(s) medium dried pasta shells
1 Cup(s) diced smoked tofu or grated smoked mozzarella
Bring large pot of lightly salted water to a boil. Meanwhile, measure out 1/4 c. black-eyed peas and mash with fork in small bowl; set mashed and whole pbalck-eyed peas aside.
In large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, 3-5 min. Add garlic, caraway seeds and pepper flakes and cook, stirring 30-60 seconds.
Add artichoke hears and reserved mashed and whole black-eyed peas; stir well. Add broth and salt and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors have blended, about 10 min. Stir in parsley, vinegar and pepper.
Shortly before sauce is ready, add pasta to boiling water and cook according to directions. Drain well and pour into a large warm serving bowl. Add artichoke mixture and tofu or cheese if desired and toss to coat. Serve immediately.