SIZE
For 4
PREPARATION
50 min
DIFFICULTY
- Level 1
- Level 2
- Level 2
Walk in the door. Look in your cabinets. And then make this comforting soup inspired by the West African Black-Eyed Pea Stew “Red Red”. Vegan, and made with mostly pantry staples, you may even find yourself looking forward to Meatless Monday all weekend long.
Ingredients
1/4 C | coconut oil |
1 | medium red onion, chopped |
kosher salt and ground black pepper |
2 | fresno or jalapeno chilies, stemmed, seeded, and thinly sliced
|
1 Tbsp | fresh ginger, grated or finely minced |
1 Tbsp | tomato paste |
2 tsps | ground turmeric |
2 tsps | curry powder |
3 cans | black eyed peas, rinsed & drained |
5 Cups | water |
1 jar | not just pasta sauce |
1-2 | large sweet potatoes, diced into ½ in. pieces (about 8 oz.) |
chopped fresh cilantro & lime wedges, to serve |
Process
1
In a large dutch oven over medium-high, heat the coconut oil until shimmering. add the onion, 2 teaspoon salt and ½ teaspoon pepper and cook until beginning to turn golden brown, about 5 minutes. stir in the fresnos, ginger, tomato paste, turmeric, and curry powder and cook until fragrant, about 1 minute.
2
Stir in the black eyed peas, water, and not just pasta sauce and bring to a simmer over medium high. reduce to medium and cook, maintaining a gentle simmer, until slightly thickened and the flavors meld, about 15 minutes. add the sweet potatoes and 1 teaspoon salt, cover and cook over medium low for another 15 minutes until tender.
3
Season to taste, and transfer to serving bowls. garnish with cilantro and lime wedges.
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