Description
A heartwarming and nutritious black-eyed pea stew brimming with vibrant vegetables and earthy spices, perfect for any occasion.
Ingredients
Scale
- 1 cup dried black-eyed peas
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs for garnish (optional)
Instructions
- Rinse the dried black-eyed peas under cold water and soak them overnight. For a quicker option, boil for 1-2 minutes and let sit for an hour.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft and translucent, about 3-5 minutes.
- Stir in the diced carrots, celery, and bell pepper, cooking until they soften, about 5 minutes.
- Add the soaked black-eyed peas along with the vegetable broth, cumin, smoked paprika, thyme, salt, and pepper; stir to combine.
- Bring to a gentle boil, then reduce the heat to low and let it simmer for 30 to 40 minutes, stirring occasionally, until the peas are tender.
- Taste and adjust seasoning as necessary, and optionally garnish with fresh herbs before serving.
Notes
Storing leftovers in an airtight container in the fridge for up to three days enhances flavor. This stew also freezes well for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg