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
- 1 ½ 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
- ½ 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
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.
Serving: 1serving | Calories: 155kcal | Protein: 8.6g | Fat: 2g | Fiber: 10.5g | Vitamin A: 4700IU | Vitamin C: 70.1mg | Calcium: 30mg | Iron: 3.4mg