West African black-eyed pea stew

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. Season to taste, and transfer to serving bowls. garnish with cilantro and lime wedges.