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This vegan spin on a classic dish is meaty, savory, and satisfying. If you have plantains, definitely use them, they're a match made in heaven with this dish!
African Black-Eyed Pea Stew [Vegan]
Calories
283Serves
4Cook Time
30Ingredients
- 1/3 cup of cooking oil (like rice bran)
- 1 medium onion, diced finely
- 1 large or 2 medium cloves of garlic, crushed
- 1 heaped tablespoon tomato paste
- 1 heaped teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 can of tomatoes
- 2 cups cooked or canned black-eyed beans
- Salt to taste
Preparation
- In a large saucepan on medium heat, add the oil and onion. Saute until they start to slightly brown.
- Add the garlic and cook for a further couple of minutes.
- Add in the tomato paste and mix well.
- Add in turmeric and chilli powder and canned tomato. Cook for 5 minutes.
- Add in beans and stir well. Add water – I normally use the can from the tomatoes and fill that up with water and add it.
- Increase heat to high and bring to a simmer and leave for 10 minutes.
- Season and try to make sure the beans and nice and soft, not mushy but soft.
- Serve with plantain, yams, rice or quinoa.
Nutritional Information
Per Serving: Calories: 283 | Carbs: 23g | Fat: 19g | Protein: 8g | Sodium: 5mg | Sugar: 5g
Notes
If cooking beans, after soaking for 24 hours, rinse and cook with water just covering the beans for 30-35 minutes. They should be a little bit undercooked as you will continue the cooking process in the stew. Once cooked, rinse and add to the tomato base.
EXPLORE MORE RECIPES WITH THESE INGREDIENTS:
http://www.onegreenplanet.org/vegan-recipe/african-black-eyed-pea-stew/