- 300 gram dried black-eyed peas *See note
- 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
*Note: soak the dried black-eyed peas in cold water overnight.
Kitchen equipment needed
- large bowl
- medium-sized pan
- cutting board & chef’s knife
- vegetable peeler
- large skillet
Preparation — 30 minutes
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 of the size of your veggies. Season with pepper and salt.
GARNISH with chopped parsley and enjoy!