Ethiopian Black-Eyed Peas with Coconut Milk
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.
Servings: 6 servings
Calories: 348kcal
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: 348kcal | Carbohydrates: 41g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 520mg | Potassium: 929mg | Fiber: 8g | Sugar: 7g | Vitamin A: 681IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 7mg