lunch · dinner · West African-inspired
Tomato Black-Eyed Pea Stew
A West African-inspired tomato stew with black-eyed peas, greens, ginger, and chile.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 30 oz black-eyed pea, drained and rinsed
- 28 oz tomato
- 5 cups collard green, thinly sliced
- 1 onion, diced
- 1 tbsp ginger, grated
- ½ tsp red pepper flakes
- 2 cups vegetable broth
- 1 tbsp olive oil
- ½ tsp salt
Equipment
Large pot
How to make it
- 1
Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes. Add the ginger and red pepper flakes and cook for 30 seconds.
- 2
Add the black-eyed peas, tomatoes, broth, and salt. Simmer uncovered for 15 minutes.
- 3
Stir in the collard greens and simmer for 8 to 10 minutes until tender.
Storage & leftovers
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat to a simmer, stirring occasionally.
Dietary & allergen notes
Suitable for: vegan, vegetarian, gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
