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.
Servings: 8 servings
Calories: 155kcal
Ingredients
- 4 cups cooked black eyed peas (or use three 14 oz cans of black-eyed peas, drained).
- 1 tablespoon olive oil
- 1 tablespoon 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)
- ½ scotch bonnet pepper (use habanero as a substitute-- use less because it's spicier)
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 2 teaspoon dried thyme
- 1 teaspoon ground black mustard seeds
- Salt to taste
- 1 cup 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