There’s something heartwarming about a stew that fills your home with warm, earthy aromas. This black-eyed peas stew is comforting, nourishing, and packed with flavours that will transport you straight to the Mediterranean. With tender black-eyed peas, loads of tomatoes and onions, a perfect balance of spices, and heaps of fresh parsley, it's an ideal dish to serve alongside fluffy brown rice. It's a celebration of simple, wholesome ingredients that come together in a dish that's more than the sum of its parts.
Ingredients:
1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
2 tbsp extra virgin olive oil
3 large onions, diced
4 ripe tomatoes, chopped (or one 400g can of diced tomatoes)
1 tbsp tomato concentrate
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chilli powder (adjust to taste)
1/2 tsp ground coriander
Salt and freshly ground black pepper, to taste
1/2 cup fresh parsley, chopped (plus more for garnish)
2 green chillies, slit lengthwise (optional)
1l vegetable broth or water
Juice of half a lemon (optional)
Cooked brown rice, to serve
Instructions:
Prep the Black-Eyed Peas: If using dried black-eyed peas, soak them overnight or for at least 6 hours. Drain and rinse before using. If you're short on time, canned black-eyed peas work just as well.
Start the Stew Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and cook for about 10 minutes, stirring occasionally, until they are soft, translucent, and slightly caramelised. Add the minced garlic and cook for another minute until fragrant.
Build the Flavour: Stir in the chopped tomatoes and tomato paste. Allow the tomatoes to cook down for about 5-7 minutes until they start to break down and become saucy.
Add the Spices: Add the cumin, smoked paprika, chilli powder, and ground coriander. Stir well to coat the onions and tomatoes with the spices, allowing them to toast slightly for a minute to release their flavours.
Simmer the Stew: Add the black-eyed peas to the pot, followed by the vegetable broth or water. Stir well, bring to a boil, then reduce to a simmer. Cover the pot and cook for about 45-60 minutes (if using dried peas) or until the peas are tender. If using canned peas, reduce cooking time to 20-30 minutes. If needed, add more broth or water to achieve your desired stew consistency.
Season and Finish: Season the stew with salt and pepper to taste. Just before serving, stir in the fresh parsley and lemon juice for a pop of brightness.
Serve: Serve the stew over a bed of warm brown rice. Garnish with extra parsley and a drizzle of extra virgin olive oil for an added touch of flavour and aroma.
Tips for Enjoyment:
This stew tastes even better the next day as the flavours deepen over time. Serve with a side of flatbread, a dollop of yogurt, or a simple green salad to complete your meal.
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