Caribbean Black Eyed Peas Stew

This vegan Caribbean Black Eyed Peas Stew has a ton of veggies, including carrots and potatoes, and it is spiced up with hot scotch bonnet peppers. A vegan, soy-free, nut-free and gluten-free recipe.So I am up to my eyeballs in a dreadful, miserable, head-numbing cold that just refuses to go away. But it’s exactly at times like these that I start dreaming of spicy, hot, steaming bowls of stew, like this Caribbean Black Eyed Peas Stew.

I am a true fan of Caribbean cuisine. I could eat some roti and Caribbean chickpea curry for my last meal, and just about every day before that. And black-eyed peas are one of my most favorite denizens of beanworld. Partly because they’re so delicious and creamy, but also because I love me a rebel that wants to be called a pea when it’s really a bean.

This is a versatile recipe. You can chop up all sorts of veggies into it, especially root vegetables which go perfectly with the spicy kick and the tender peas. I used sweet potatoes and carrots and potatoes, but I also added in some red peppers. Yummy yum.

One of the elements that adds vast amounts of flavor to this recipe is the pepper: a scotch bonnet pepper, a common ingredient in Caribbean cuisine. This is a round little pepper very similar in looks and flavor to a habanero, with tons of smoky flavor. If you can’t find a scotch bonnet, use a habanero instead.

This is very much a kid-friendly recipe if you have a kid who appreciates spice. There’s tons of flavor here, and see how pretty that stew is with all those colorful veggies? I can’t think of anything I’d rather have right now to clear my head. Off I go to ladle out a bowlful.

But first, the recipe. Enjoy!

***

More vegan black-eyed pea recipes from the archives:

Black Eyed Peas Tikka Masala

Creamy Curried Crockpot Chowder with Black Eyed Peas

Fat-free Crockpot Black Eyed Peas

Vegan Black Eyed Pea Cakes

Savory Black Eyed Peas Sweet Potato Fritters

***

Caribbean Black Eyed Peas Stew Recipe

Print Recipe

4.89 from 18 votes

Caribbean Black Eyed Peas Stew

This vegan Caribbean Black Eyed Peas Stew has a ton of veggies, including carrots and potatoes, and it is spiced up with hot scotch bonnet peppers. A vegan, soy-free, nut-free and gluten-free recipe.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Stew

Cuisine: Caribbean, gluten-free, nut-free, Soy-free, Vegan

Servings: 8 servings

Calories: 155kcal

Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

• 1 1/2 cups black eyed peas. Soak the dry peas in water overnight or for eight hours and then cook in a pressure cooker or in a pot, with enough water to cover, for an hour or until the peas are really tender but not falling apart.
• 1 tbsp olive oil
• 1 tbsp garlic, minced
• 1 large onion, diced
• 2 medium potatoes, diced
• 2 small carrots, diced
• 1 sweet potato, diced
• 1 bell pepper, any color is fine, diced
• 1/2 scotch bonnet pepper, use habanero as a substitute-- use less because it's spicier
• 1 tsp ground ginger
• 1 tsp ground allspice
• 1 tsp ground cardamom
• 2 tsp dry thyme
• 1 tsp ground black mustard seeds
• Salt to taste
• 1 cup coriander leaves, cilantro, minced

Instructions

• Heat the oil and add the onions and garlic. Saute until brown spots appear on the onions.
• Add the powdered spices-- the ginger, allspice, cardamom and mustard and stir to mix well.
• Add the carrots, sweet potatoes, bell peppers and potatoes and stir to mix.
• Add the black eyed peas, scotch bonnet pepper, thyme, coriander leaves, and enough water to make a stew. Stir well to mix.
• Bring the stew to a boil, cover, lower heat, and simmer 20 minutes or until all the flavors have melded together.
• Stir in the cilantro, add salt to taste.
• Serve hot with some rice or bread.

Nutrition

Serving: 1serving | Calories: 155kcal | Protein: 8.6g | Fat: 2g | Fiber: 10.5g | Vitamin A: 4700IU | Vitamin C: 70.1mg | Calcium: 30mg | Iron: 3.4mg