Vegetarian black-eyed pea stew

Name: Vegetarian black-eyed pea stew
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 persons
Cuisine: World
Ingredients: 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

1.0 / 1 votes

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!

Updated at: 2025-10-09

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Vegetarian black-eyed pea stew ingredients

Recipe vegetarian black-eyed pea stew

Made by Véronique

Published at 2016-03-31, this recipe is for 4 persons and takes 1 hours.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Let's get started

Preparation time

30 minutes

Time cooking

30 minutes

Total time

1 hours

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.

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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