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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.
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!