West African Black Eyed Pea Stew

SIZE

For 4

PREPARATION

50 min

DIFFICULTY

Level 1
Level 2
Level 2

Black Eyed Pea Stew

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.