Ingredients

• 1 cup frozen black-eyed peas
• 1 cup water
• 3/4 teaspoon salt
• 1/4 teaspoon fennel seeds
• 1/8 teaspoon cayenne
• 1/8 teaspoon black pepper
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon low-sodium fat-free chicken broth
• 1/2 teaspoon honey
• 1 1/2 teaspoons olive oil
• 5 ounces baby spinach
• 1 cup loosely packed fresh mint, stems removed
• Special equipment: an electric coffee/spice grinder

Instructions

1. Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.
2. Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat.
3. Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas.