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Total time: 45 minutes minutes
This vegan Caribbean Black Eyed Peas Stew has a ton of veggies, including carrots and potatoes, and it is spiced up with hot scotch bonnet peppers. A vegan, soy-free, nut-free and gluten-free recipe.
So I am up to my eyeballs in a dreadful, miserable, head-numbing cold that just refuses to go away. But it's exactly at times like these that I start dreaming ofspicy, hot, steaming bowls of stew, like this Caribbean Black Eyed Peas Stew.
I am a true fan of Caribbean cuisine. I could eat Trinidadian rotis stuffed with split peas and this Vegan Caribbean Bowl for my last meal, and just about every day before that.And black-eyed peas are one of my most favorite denizens of beanworld. Partly because they're so delicious and creamy, but also because I love me a rebel that wants to be called a pea when it's really a bean.
This is a versatile recipe. You can chop up all sorts of veggies into it, especially root vegetables which go perfectly with the spicy kick and the tender peas. I used sweet potatoes and carrots and potatoes, but I also added in some red peppers. Yummy yum.
One of the elements that adds vast amounts of flavor to this recipe is the pepper: a scotch bonnet pepper, a common ingredient in Caribbean cuisine. This is a round little pepper very similar in looks and flavor to a habanero, with tons of smoky flavor. If you can't find a scotch bonnet, use a habanero instead.
This is very much a kid-friendly recipe if you have a kid who appreciates spice. There's tons of flavor here, and see how pretty that stew is with all those colorful veggies? I can't think of anything I'd rather have right now to clear my head. Off I go to ladle out a bowlful.
If you are starting out with dried black-eyed peas, which I highly recommend, make sure you check out my post on how to cook perfect black-eyed peas. And for more black-eyed peas deliciousness with barely any work, try these crockpot black-eyed peas!
Now, the recipe for the Caribbean black-black eyed peas stew. Enjoy!
More vegan black-eyed pea recipes
- Instant Pot Spicy Southern Black Eyed Peas
- Creamy Curried Crockpot Chowder with Black Eyed Peas
- Fat-free Crockpot Black Eyed Peas
- Vegan Black Eyed Pea Cakes
- Savory Black Eyed Peas Sweet Potato Fritters
Caribbean Black Eyed Peas Stew
This vegan Caribbean Black Eyed Peas Stew has a ton of veggies, including carrots and potatoes, and it is spiced up with hot scotch bonnet peppers. A vegan, soy-free, nut-free and gluten-free recipe.
5 from 28 votes
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Course: Stew
Cuisine: Caribbean, nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
Servings: 8 servings
Calories: 155kcal
Author: Vaishali · Holy Cow Vegan
IngredientsUS Customary - Metric
US Customary - Metric
- 4 cups cooked black eyed peas (or use three 14 oz cans of black-eyed peas, drained).
- 1 tablespoon olive oil
- 1 tablespoon garlic (minced)
- 1 large onion (diced)
- 2 medium potatoes (diced)
- 2 small carrots (diced)
- 1 sweet potato (diced)
- 1 bell pepper (any color is fine, diced)
- ½ scotch bonnet pepper (use habanero as a substitute-- use less because it's spicier)
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 2 teaspoon dried thyme
- 1 teaspoon ground black mustard seeds
- Salt to taste
- 1 cup cilantro (minced)
Instructions
Heat the oil and add the onions and garlic. Saute until brown spots appear on the onions.
Add the powdered spices-- the ginger, allspice, cardamom and mustard and stir to mix well.
Add the carrots, sweet potatoes, bell peppers and potatoes and stir to mix.
Add the black eyed peas, scotch bonnet pepper, thyme, coriander leaves, and enough water to make a stew. Stir well to mix.
Bring the stew to a boil, cover, lower heat, and simmer 20 minutes or until all the flavors have melded together.
Stir in the cilantro, add salt to taste.
Serve hot with some rice or bread.
Nutrition Facts
Caribbean Black Eyed Peas Stew
Serving Size
1 serving
Amount per Serving
Calories
155
% Daily Value*
Fat
2
g
3
%
Fiber
10.5
g
42
%
Protein
8.6
g
Vitamin A
4700
IU
94
%
Vitamin C
70.1
mg
85
%
Calcium
30
mg
3
%
Iron
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please leave a comment and recipe rating below!
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About Vaishali
Hi! I'm Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.
Reader Interactions
Comments
Syd
Added a bouillon cube and sour cream and can recommend it. If you’re vegan maybe add the vegan version of sour cream?
Reply
Jan Chipperfield
I cannot see any liquid in ingredients and when you add it? Am I missing something!
Reply
Anonymous
Sorry! I missed the part about adding water.
Reply
Vaishali
No worries 🙂
Derrick Pope
Just made this tonight and it’s delicious. Thank you for posting this delicious recipe.Derrick Pooe
Rayman Mufasa
I just made this, not the best of cooks in the kitchen but this was tastyyyyy and simple to cook, will definitely be cooking this dish again.Reply
ANP
This might be a silly question but can you substitute black eyed peas for chickpeas? I bought all thr ingredients and didn't have black eyed peas!
Reply
Vaishali
Yes, that's fine!
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