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