1 tablespoon olive oil
1 large or 2 small red onions, sliced or chopped
1 clove garlic, minced
1 tablespoon ginger, minced or grated
6 fresh roma tomatoes, chopped
1 pinch thyme, optional
2 cups shelled green peas
1 big handful cilantro, chopped
1 big pinch sugar or another sweetener, optional
salt and pepper, to taste
1. Put oil and onions in a skillet and heat, stirring occasionally, until onions are soft and starting to turn golden. Add ginger and garlic, tomatoes, and thyme, if using. Simmer a few moments to soften tomatoes.
2. When they have expressed some juice, add the peas and cook until tender, stirring frequently so that they don't scorch.
3. Scatter on cilantro and adjust seasoning to taste with sweetener of choice, salt, and pepper.
Source of recipe: I devised this to use for abundant fresh peas while living in Peru; it makes a wonderful carb-rich lunch ladled onto rice to soak up the tomatoey pot liquor.