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    Gastronotherapy » Recipes » Gluten Free

    Ethiopian Black-Eyed Peas with Coconut Milk

    Modified: Oct 24, 2023 · Published: Nov 1, 2019 · by MaryAnne · 10 Comments

    Jump to Recipe Jump to Video Print Recipe

    Ethiopian black eyed peas with coconut milk is a deliciously hearty dish with the perfect amount of heat. This naturally vegan dish is bursting with savory flavor, and the coconut milk adds lovely creaminess. Serve it over rice, or with a piece of cornbread.

    Ethiopian black eyed peas served in a large bowl and garnished with fresh cilantro.

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    I love Ethiopian food. And for some reason, I had never made it at home. But I came across this recipe for Ethiopian black eyed peas with coconut milk in a recent issue of Food & Wine and knew I had to make it. What's more, it's from Marcus Samuelsson, so you know it's delicious!

    If you are new to Ethiopian food, this is a great dish to start with. It's easy to make, healthy, and delicious. And if you love black-eyed peas, try this black-eyed pea soup!

    Jump to:
    • 🤔 What is berbere seasoning?
    • 🍅 Recipe Ingredients
    • 📝 Variations & Substitutions
    • 🔪 How to Make Ethiopian Black-Eyed Peas
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🍽 More Recipe Ideas
    • Ethiopian Black-Eyed Peas with Coconut Milk

    🤔 What is berbere seasoning?

    Berbere seasoning is a traditional spice blend that is ubiquitous in Ethiopia. While it typically contains over a dozen spices, with each home cook having their own particular blend, the key ingredients are usually red chili peppers, fenugreek, and ginger.

    It's traditionally used to flavor stews and can also act as a dry rub for grilling or frying meat. Berbere seasoning has a complex flavor, with notes of savory, sweet, spicy, and citrus.

    🍅 Recipe Ingredients

    Recipe ingredients arranged on a table.
    • dried black-eyed peas
    • non-dairy butter
    • red onion
    • ginger
    • garlic cloves
    • habanero chile
    • sea salt
    • berbere seasoning
    • turmeric
    • tomatoes
    • coconut milk
    • low-sodium vegetable broth
    • chopped cilantro
    • scallions

    📝 Variations & Substitutions

    • Grains. Add 1 cup of (cooked) brown rice, white rice, barley, or quinoa for a heartier meal.
    • Canned black-eyed peas. (2 15-ounce cans) can be used in place of dried black-eyed peas.

    🔪 How to Make Ethiopian Black-Eyed Peas

    In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then drain well.

    Cooked and drained black eyed peas in a colander.

    Meanwhile, in a large saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Add ginger, garlic, chile, and salt, and cook for another minute.

    Sauteed red onion in a large skillet.
    Ginger, garlic, chile, and salt added to cooked onion mixture.

    Add the berbere seasoning and turmeric and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook, stirring until softened, about 5 minutes.

    Berbere seasoning and tomatoes added to onion mixture.

    Stir in the coconut milk and vegetable broth and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 20 minutes.

    Coconut milk and vegetable broth added to skillet.

    Add the peas to the broth mixture and cook over moderately low heat, stirring, until the peas are lightly coated, about 10 minutes. Fold in the cilantro and scallions and serve.

    Black eyed peas garnished with scallions and cilantro.

    👩🏼‍🍳 Expert Tips

    • How to store: Place in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To thaw, place in the fridge overnight.
    • How to reheat: Place in a large skillet over medium heat, stirring occasionally, for around 10 minutes, or until heated through.
    • Make ahead: You can make the black-eyed peas one day ahead of time and store them in the refrigerator.
    • Serve your black-eyed peas over rice, or accompanied with flatbread or cornbread.
    • Use dried black-eyed peas. If you are short on time, you can use canned (pre-cooked) beans, but they don't have the same taste and texture as dried beans. Always be sure to drain and rinse your canned beans.

    💬 Frequently Asked Questions

    Should you soak black-eyed peas before cooking them?

    Like any dried bean, soaking black-eyed peas ahead of time significantly reduces the cooking time. That said, it's definitely not necessary.

    Can I use whole milk in place of coconut milk?

    While coconut milk adds delicious tropical flavor to this dish and makes it naturally vegan, you can substitute dairy milk.

    🍽 More Recipe Ideas

    • bowl of black eyed pea soup with a spoon and plate of bread.
      Vegan Black-Eyed Pea Soup
    • green bean and mushroom curry with white rice and two forks.
      Green Bean Curry with Mushrooms
    • bowl of Indian curry with brown rice and two forks.
      Chana Saag - Curried Chickpeas with Spinach
    • Bowl of tandoori cauliflower with cup of yourt sauce in the background.
      Roasted Tandoori Cauliflower

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    Ethiopian black eyed peas served in a large bowl and garnished with fresh cilantro.

    Ethiopian Black-Eyed Peas with Coconut Milk

    Author: MaryAnne
    Ethiopian black eyed peas with coconut milk is a deliciously hearty dish with the perfect amount of heat. This dish is bursting with savory flavor, and the coconut milk adds lovely creaminess. Serve it over rice, or with a piece of cornbread.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Main Course
    Cuisine Ethiopian
    Servings 6 servings
    Calories 348 kcal

    Ingredients
      

    • 2 cups dried black-eyed peas
    • 4 Tablespoons non-dairy butter
    • 1 large red onion, minced
    • 2 Tablespoons fresh ginger, peeled and minced
    • 4 garlic cloves, minced
    • 1 habanero chile, seeded and minced
    • 1 teaspoon sea salt
    • 2 teaspoons berbere seasoning*
    • 1 teaspoon ground turmeric
    • 3 medium tomatoes, chopped
    • 1 cup coconut milk
    • 1 cup low-sodium vegetable broth
    • ⅓ cup chopped cilantro
    • 3 scallions, thinly sliced

    Instructions
     

    • In a large saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes.
    • Add a generous pinch of salt and let stand for 5 minutes, then drain well.
    • Meanwhile, in a large saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Add ginger, garlic, chile, and salt, and cook for another minute.
    • Add the berbere and turmeric and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook, stirring until softened, about 5 minutes.
    • Pour in the coconut milk and vegetable broth and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 20 minutes.
    • Add the peas to the broth mixture and cook over moderately low heat, stirring, until the peas are lightly coated, about 10 minutes. Garnish with scallions and cilantro. and serve over rice or accompanied with cornbread.

    Video

    Notes

    *Berbere is an Ethiopian ground red chile spice mix. You can make your own blend or purchase it at a specialty food shop such as kalustyans.com.
    • How to store: Place in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To thaw, place in the fridge overnight.
    • How to reheat: Place in a large skillet over medium heat, stirring occasionally, for around 10 minutes, or until heated through.

    Nutrition

    Calories: 348kcalCarbohydrates: 41gProtein: 15gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 520mgPotassium: 929mgFiber: 8gSugar: 7gVitamin A: 681IUVitamin C: 16mgCalcium: 89mgIron: 7mg
    Tried this recipe?Let us know how it was!
     

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    Reader Interactions

    Comments

    1. Michelle

      June 21, 2021 at 7:18 am

      5 stars
      Love black eyed peas and I'm so intrigued about the berbere spice mixture. Will have to try to find some! Thanks for sharing 🙂

      Reply
      • Gastronotherapy

        June 21, 2021 at 11:43 am

        You are welcome! I actually made my own berbere spice blend, as it's very easy to make if you have the spices on hand. 🙂

        Reply
    2. Jessica Formicola

      June 21, 2021 at 7:52 am

      5 stars
      I love black eyed peas, but I've never made them with coconut milk! I can't wait to give this recipe a try!

      Reply
      • Gastronotherapy

        June 21, 2021 at 11:43 am

        They are a great pairing!

        Reply
    3. Beth

      June 21, 2021 at 8:02 am

      5 stars
      My hubby and I love love love black eyed peas! I was so interested in trying this recipe out and we loved it! I will definitely make this recipe again!

      Reply
      • Gastronotherapy

        June 21, 2021 at 11:44 am

        Thanks, Beth! Yes, it's a pretty simple stew and yet it has so much flavor!

        Reply
    4. Chef Mireille

      June 21, 2021 at 8:21 am

      5 stars
      Black Eyed Peas is one of my favorite legumes and since I already make my own Berbere seasoning I always have in stock, it was easy for me to whip up this delicious recipe at a moment's notice for lunch. This is definitely getting added to the weekly repertoire!

      Reply
      • Gastronotherapy

        June 21, 2021 at 11:45 am

        So glad you enjoyed it! Yes, it makes for a satisfying lunch!

        Reply
    5. Ingrid

      October 24, 2023 at 4:51 pm

      5 stars
      I've made this twice now, and my entire family enjoys it! So flavorful and the perfect amount of spiciness!

      Reply
      • MaryAnne

        October 28, 2023 at 8:15 am

        So happy to hear that, Ingrid!

        Reply
    5 from 7 votes (2 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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