Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • You will need the following cooking equipment:: large bowl, medium-sized pan, cutting board & chef's knife, vegetable peeler, colander, large skillet
  • 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
  • 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!