West African Black Eyed Pea and Sweet Potato Stew with Not Just Pasta – NotJustCo.

  • 1/4 C coconut oil

  • 1 medium red onion, chopped

  • Kosher salt and ground black pepper

  • 2 fresno or jalapeno chilies, stemmed, seeded, and thinly sliced

  • 1 Tbsp fresh ginger, grated or finely minced

  • 1 Tbsp tomato paste

  • 2 tsps ground turmeric

  • 2 tsps curry powder

  • 3 cans black eyed peas, rinsed & drained

  • 5 Cups water

  • 1 jar not just pasta sauce

  • 1-2 large sweet potatoes, diced into ½ in. pieces (about 8 oz.)

  • Chopped fresh cilantro & lime wedges, to serve

  1. In a large dutch oven over medium-high, heat the coconut oil until shimmering. add the onion, 2 teaspoon salt and ½ teaspoon pepper and cook until beginning to turn golden brown, about 5 minutes. stir in the fresnos, ginger, tomato paste, turmeric, and curry powder and cook until fragrant, about 1 minute.

  2. Stir in the black eyed peas, water, and not just pasta sauce and bring to a simmer over medium high. reduce to medium and cook, maintaining a gentle simmer, until slightly thickened and the flavors meld, about 15 minutes. add the sweet potatoes and 1 teaspoon salt, cover and cook over medium low for another 15 minutes until tender.
  3. Season to taste, and transfer to serving bowls. garnish with cilantro and lime wedges.

West African Black Eyed Pea and Sweet Potato Stew with Not Just Pasta