Name: Ethiopian Black-Eyed Peas with Coconut Milk
Prep time: 10 min
Cook time: 45 min
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; 1/3 cup chopped cilantro; 3 scallions, thinly sliced

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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.

ethiopian blacked eyed peas with coconut milk in a white bowl topped with cilantro

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.

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 a white bowl with a spoon and green napkin and pot 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.

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