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Vegetarian black-eyed pea stew

Vegetarian black-eyed pea stew is filled with veggies and spices. Great as a weekday meal, but don't forget to soak the peas overnight. So worth it!

Vegetarian black-eyed pea stew
1 hour 4 people Main course
Vegetarian black-eyed pea stew

Ingredients

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  • 300 gram dried black-eyed peas
  • 2 parsnips
  • 5 medium-sized carrots
  • 2 red onions
  • 3 garlic cloves
  • 6 medium-sized waxy potatoes
  • 250 ml vegetable stock (store-bought or make your own)
  • 1/2 teaspoon ground chili
  • 1 teaspoon ground lemongrass/sereh
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • olive oil for baking
  • pepper and salt to taste
  • optional: parsley for garnish
Vegetarian black-eyed pea stew ingredients
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Kitchen equipment

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  • large bowl
  • medium-sized pan
  • cutting board & chef's knife
  • vegetable peeler
  • colander
  • large skillet


Preparation

1 hour 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/vegetarian-black-eyed-pea-stew


Preparation -- 30 minutes

Tip: soak the dried black-eyed peas in cold water overnight. 

Make sure you soaked the dried black-eyed peas overnight. FILL a medium-sized pan with water and bring to a boil. COOK the peas for about half an hour, or until slightly tender.

Meanwhile, PEEL and finely chop the red onions and garlic cloves. PEEL and rinse the carrots, parsnip and potatoes. CHOP the veggies into equal pieces, any size you'd like.

Keep in mind the larger the pieces will be, the overall cooking time will increase. 

Vegetarian black-eyed pea stew
Vegetarian black-eyed pea stew

Cooking the vegetarian black-eyed pea stew -- 30 minutes

HEAT olive oil in a heavy-bottomed pot and saute the chopped red onion and garlic for about 2 minutes. ADD chopped carrots, parsnip and potatoes and saute 5 minutes more.

DRAIN the black-eyed peas and add them to the pot. ADD ground lemongrass, chili, coriander and ginger. POUR in the vegetable stock, turn down the heat and let the stew simmer for about 20 to 30 minutes, depending on the size of your veggies.

Season with pepper and salt. GARNISH with chopped parsley and enjoy!


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