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ethiopian black eyed peas with coconut milk in a white bowl with spoon

Ethiopian Black-Eyed Peas with Coconut Milk

Ethiopian black eyed peas with coconut milk is a deliciously creamy and healthy dish with the perfect amount of heat!
5 from 4 votes
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine Ethiopian
Servings 6

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
  • 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.
Keyword berbere seasoning, black-eyed peas, coconut milk, garlic, ginger, red onion