Black-Eyed Pea Stew

Black-eyed peas slowly simmered with onion, tomato paste and olive oil into a saucy Turkish-style stew. A vegan, gluten-free, high-protein main.

Ingredients

• 350 g dried black-eyed peas (soaked for a few hours)
• 1200 g water
• 150 g (1 large) onion
• 30 g (1½ tbsp) tomato paste
• 50 g (3½ tbsp) olive oil
• 8 g (1½ tsp) salt
• 2 g (1 tsp) black pepper

Instructions

1. 1

   Pick over and rinse the black-eyed peas and soak them in plenty of water for 4-6 hours (or overnight); drain and discard the soaking water before cooking.

2. 2

   Finely chop the onion. Heat the olive oil in a large pot and cook the onion over medium heat for 5-6 minutes until lightly golden.

3. 3

   Add the tomato paste and stir for 1-2 minutes until fragrant.

4. 4

   Add the drained peas and the 1200 g water; bring to a boil, skim the foam, then reduce the heat and simmer partly covered for 40-45 minutes until the peas are tender.

5. 5

   Add the salt and black pepper and cook for 10 minutes more until the liquid has reduced slightly and thickened.

6. 6

   Take off the heat and let rest for 10 minutes; serve warm or at room temperature.

Nutrition

Per serving