West African Sweet Potato and Black Eyed-Pea Stew
Walk in the door. Look in your cabinets. And then make this comforting soup inspired by the West African Black-Eyed Pea Stew “Red Red”. Vegan, and made with mostly pantry staples, you may even find yourself looking forward to Meatless Monday all weekend long.
1/4 C coconut oil
1 medium red onion, chopped
Kosher salt and ground black pepper
2 fresno or jalapeno chilies, stemmed, seeded, and thinly sliced
1 Tbsp fresh ginger, grated or finely minced
1 Tbsp tomato paste
2 tsps ground turmeric
2 tsps curry powder
3 cans black eyed peas, rinsed & drained
5 Cups water
1 jar not just pasta sauce
1-2 large sweet potatoes, diced into ½ in. pieces (about 8 oz.)
Chopped fresh cilantro & lime wedges, to serve
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.
- Stir in the black eyed peas, water, and 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.
- Season to taste, and transfer to serving bowls. garnish with cilantro and lime wedges.