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.
medium red onion, chopped
kosher salt and ground black pepper
fresno or jalapeno chilies, stemmed, seeded, and thinly sliced
fresh ginger, grated or finely minced
black eyed peas, rinsed & drained
large sweet potatoes, diced into ½ in. pieces (about 8 oz.)
chopped fresh cilantro & lime wedges, to serve
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.
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.
Season to taste, and transfer to serving bowls. garnish with cilantro and lime wedges.
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