Sweet Potato and Black-Eyed Pea Stew
Black-eyed peas and sweet potatoes hold deep cultural roots in soul food, symbolizing luck and prosperity. This stew highlights the comforting, earthy flavors of these ingredients while offering a wholesome, plant-based twist that honors tradition and health. Add ½ cup coconut milk just before serving, if desired.
Ingredients:
- 3 tablespoons vegetable broth
- 1 large, sweet potato, cut into 4-6 inch cubes (peel, if desired)(about 2 cups)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (or to taste)
- 2 cups cooked black-eyed peas (or one 19-ounce can, rinsed and drained)
- 2 tomatoes, diced (about 1% cups)
- 2 cups vegetable broth
- 2 cups chopped kale, collards, or spinach
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- Juice of 1 lemon (optional)
- Salt and black pepper to taste
Instructions:
- Heat the 3 tablespoons of vegetable broth in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened. Add more broth if needed to prevent sticking.
- Add the garlic, cumin, smoked paprika, and cayenne pepper. Stir for 1 minute until fragrant.
- Add the sweet potato, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the black-eyed peas and cook another 10 minutes.
- Stir in the kale, collards, or spinach and cook for an additional 5 minutes until wilted. Add cornstarch mixture and cook another 2-3 minutes to thicken the gravy. Add salt and pepper to taste.
- Finish with a squeeze of lemon juice. Serve hot, optionally with cornbread, rice, or quinoa.