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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


  • 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


  • 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.


*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