Spinach and Black-Eyed Peas

I'm not sure how authentically Persian this is, but it was pretty fast and tasty. It has a nice, interesting combination of flavors.

Persian Spinach and Black-Eyed Peas
2 TBS olive oil
3 leeks, chopped (white parts only) (make sure to rinse well)
24 oz baby spinach
1 cup chopped fresh parsley
8 scallions (white & light green parts, sliced)
4 cans of black-eyed peas (~64 oz altogether), drained and rinsed
6 TBS fresh lemon juice (I used the juice of one lemon plus some of the pre-squeezed kind)
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt

In a large heavy pot: Heat oil over medium heat; add leeks and cook for 5-8 minutes (until wilted and tender), stirring often.Add spinach, parsley, scallions, and 1/4 cup water. Cover and cook until spinach has wilted (about 8 minutes.) Stir in black-eyed peas, lemon juice, cinnamon, and nutmeg.  Cook until warmed through (~5 minutes). Season with salt and pepper.

Serve with couscous and perhaps yogurt.

Serves 12.