west african black-eyed pea stew
a little spicy, a little sweet, and just happens to be vegan (you won’t miss the meat.)
¼ cup coconut oil
1 medium red onion, chopped
kosher salt and ground black pepper
2 fresno chilies (or jalapenos), stemmed, seeded, and thinly sliced
1 tablespoon fresh ginger, grated or finely minced
1 tablespoon tomato paste
2 teaspoons turmeric
2 teaspoons curry powder
3 14-oz cans black eyed peas, rinsed and drained
5 cups water
1 jar not just pasta sauce
1- 2 large sweet potatoes, diced into ½ in. pieces (about 8 oz.)
lime wedges, to serve
cilantro, to serve
1. in a large dutch oven over medium-high, heat the coconut oil until shimmering. add the onion, 2 teaspoon salt and ½ teaspoon pepper and cook until beginning to turn golden brown, about 5 minutes. stir in the fresnos, ginger, tomato paste, turmeric, and curry powder and cook until fragrant, about 1 minute.
2. stir in the black eyed peas, water, not just pasta sauce and bring to a simmer over medium high. reduce to medium and cook, maintaining a gentle simmer, until slightly thickened and the flavors meld, about 15 minutes. add the sweet potatoes and 1 teaspoon salt, cover and cook over medium low for another 15 minutes until tender.
3. off heat, discard the ginger, season to taste, and transfer to serving bowls. garnish with cilantro and lime wedges.