Description
A hearty and nutritious black-eyed pea stew packed with protein.
Ingredients
Scale
- 1 cup black-eyed peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Soak black-eyed peas in water overnight.
- Drain and rinse peas.
- In a pot, heat olive oil over medium heat.
- Add onion, garlic, carrot, and celery; sauté until soft.
- Add black-eyed peas, diced tomatoes, and vegetable broth.
- Stir in cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Check peas for tenderness and adjust seasoning.
- Serve hot, garnished with fresh parsley.
Notes
- Use canned black-eyed peas for a quicker option.
- Adjust spices to your taste.
- Serve with rice or bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg