Name: Black Eyed Pea And Vegetable Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup dried black-eyed peas, soaked overnight; 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 bell pepper, diced; 1 zucchini, diced; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon chili powder; 4 cups vegetable broth; Salt and pepper, to taste; Fresh parsley, for garnish

Instructions

Start by draining and rinsing the soaked black-eyed peas. Set them aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent.
Add the minced garlic and cook for another minute until fragrant.
Toss in the chopped carrots, celery, bell pepper, and zucchini. Stir and cook the vegetables for about 5 minutes until they begin to soften.
Sprinkle in the cumin, paprika, and chili powder. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth and add the soaked black-eyed peas to the pot. Bring the stew to a gentle boil.
Reduce the heat to low, cover the pot, and let the stew simmer for about 45 minutes to 1 hour, or until the black-eyed peas are tender.
Season with salt and pepper to taste. Adjust the seasoning if needed.
Serve the Black Eyed Pea and Vegetable Stew hot, garnished with fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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