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    Gastronotherapy » Recipes » Gluten Free

    Ethiopian Black-Eyed Peas with Coconut Milk

    Published: Nov 1, 2019 · Modified: Dec 26, 2021 by MaryAnne · 8 Comments

    Jump to Recipe Print Recipe

    Ethiopian black eyed peas with coconut milk is a deliciously creamy and healthy dish with the perfect amount of heat!

    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!

    This dish is bursting with flavor; it has a nice level of heat, and the coconut milk adds lovely creaminess which makes it a very satisfying and hearty dish. And the ginger-garlic-chile trifecta is one of my all-time favorite things.

    If you are new to Ethiopian food, this is a great dish to start with. It's easy to make, healthy, and delicious. And for more black-eyed peas, try this Black-Eyed Peas and Tomato Soup!

    And for an accompaniment to your stew, try my Sourdough Cornbread. The slightly sweet cornbread pairs perfectly with the spices and gentle heat in the berbere seasoning. Other delicious pairings could be these Buttermilk Maple Biscuits or Potato Onion Dill Biscuits!

    Jump to:
    • Step-By-Step Instructions
    • FAQS
    • More Plant-Based Recipe Ideas!
    • Ethiopian Black-Eyed Peas with Coconut Milk Recipe
    ethiopian blacked eyed peas with coconut milk garnished with cilantro in a white bowl

    Step-By-Step Instructions

    • 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.
    • Meanwhile, in a large saucepan, melt the butter. Add the onion, ginger, garlic and chile and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes.
    • Add the berbere and turmeric and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook, stirring until softened, about 5 minutes.
    • Stir in the coconut milk and stock 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 sauce 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 soaking in water

    FAQS

    • What is berbere seasoning? It 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.
    • Can I cook the black-eyed peas ahead of time? Yes, you can make the black-eyed peas one day ahead of time and store them in the refrigerator.
    • How do I store any leftovers? Store in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
    • 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.
    ethiopian black eyed peas with coconut milk in bowl with pan of black eyed peas in background

    Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

    More Plant-Based Recipe Ideas!

    • Chana (Chickpea) Saag
    • Green Bean and Mushroom Curry
    • BBQ Roasted Chickpeas
    ethiopian black eyed peas with coconut milk in a white bowl with spoon

    Ethiopian Black-Eyed Peas with Coconut Milk Recipe

    Author: MaryAnne
    Ethiopian black eyed peas with coconut milk is a deliciously creamy and healthy dish with the perfect amount of heat!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Main Course
    Cuisine Ethiopian
    Servings 6 servings
    Calories 353 kcal

    Ingredients
      

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

    Instructions
     

    • 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.
    • Meanwhile, in a large saucepan, melt the butter. Add the onion, ginger, garlic and chile and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes.
    • Add the berbere and turmeric and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook, stirring until softened, about 5 minutes.
    • Stir in the coconut milk and stock 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 sauce and cook over moderately low heat, stirring, until the peas are lightly coated, about 10 minutes. Fold in the cilantro and scallions and serve.

    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.

    Nutrition

    Calories: 353kcalCarbohydrates: 41gProtein: 15gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 289mgPotassium: 929mgFiber: 8gSugar: 7gVitamin A: 764IUVitamin C: 16mgCalcium: 88mgIron: 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

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