West African Black-Eyed Pea Stew - Not Just not just, not just pasta sauce
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West African Black-Eyed Pea Stew

A little spicy, a little sweet, and just happens to be vegan (you won’t miss the meat.)

Not Just
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SIZE

For 4

PREPARATION

50 min

DIFFICULTY

Black Eyed Pea Stew

Walk in the door. Look in your cabinets. And then make this West African Black-Eyed Pea Stew. 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
1-2
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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