Spicy Vegetarian Black Eyed Peas
Warm up your taste buds with this flavorful and comforting Spicy Vegetarian Black-Eyed Peas recipe! Packed with protein-rich black-eyed peas and simmered in a robust blend of smoked paprika, cumin, and cayenne pepper, this dish is a delight for spice lovers. The tender peas soak up the earthy flavors of diced tomatoes, garlic, and jalapeño, while fresh cilantro and a splash of lemon juice add a bright, zesty finish. Perfect as a hearty main dish served with rice or cornbread, or as a satisfying side for your next meal, this plant-based recipe is both wholesome and satisfying. With a simple prep and simmer process, it’s an easy way to enjoy a nutritious and spicy vegetarian stew. Rich in fiber and bursting with vibrant flavors, this dish is ideal for a meatless meal that doesn't skimp on taste.
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Recipe Information
Ingredients
- 1 cup Dried black-eyed peas
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 pieces Garlic cloves, minced
- 1 small Jalapeño, finely diced
- 1.5 cups Tomatoes, diced (canned or fresh)
- 4 cups Vegetable broth
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the dried black-eyed peas thoroughly under cold water and soak them in enough water to cover for at least 4 hours or overnight. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and diced jalapeño, and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes to the pot and cook for 3-4 minutes, stirring occasionally to allow the flavors to meld.
Stir in the smoked paprika, cayenne pepper, ground cumin, dried thyme, salt, and black pepper, ensuring the spices coat the vegetables.
Pour in the vegetable broth and add the soaked and drained black-eyed peas. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Simmer for 45-50 minutes, or until the black-eyed peas are tender but not mushy. Stir occasionally and add water if needed to maintain a stew-like consistency.
Adjust seasoning to taste, adding more salt or spices if desired.
Stir in the chopped cilantro and drizzle the lemon juice over the dish right before serving.
Serve hot as a main meal with rice or cornbread, or enjoy as a hearty side dish.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5048 mg | 219% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 37.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3408 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
