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–+ servings
A white bowl with black-eyed pea with veggies stew.

Mediterranean Vegan Black-Eyed Peas Recipe

Sylia
Black-eyed peas are adorable, affordable, and nutritious. This Mediterranean vegan black-eyed peas recipe is a tribute to them and the best way to enjoy a comforting stew.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course, Side Dish, Soup
Cuisine Greek, Mediterranean
Servings 4

Ingredients
  

  • 1½ cup (250g) dried black-eyed peas or 2x14 ounce cans
  • ¼ cup (60ml) extra virgin olive oil, more for drizzling
  • 1 large onion, diced
  • 4 spring onions, chopped
  • 2 large carrots, peeled, sliced into ½-inch thick rounds or half-moons
  • 4 cloves garlic, chopped
  • 2 celery sticks, diced
  • 2 tomatoes, diced or 1 cup passata or 14-ounce can of diced tomatoes
  • 2 bay leaves
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon dried thyme
  • ½ cup parsley, chopped or cilantro or chives
  • Salt and pepper to taste

Instructions
 

  • Sort the peas and remove any damaged peas, stones, or debris.
  • In a large pot, add the peas and cover with water about 2 inches above them. Bring to a boil and let them cook for 2-3 minutes. Drain carefully, rinse them, and set aside.
  • Wash the same pot, add the peas and freshly boiled water about 4 inches above them. Bring to a boil and reduce heat to medium-high for 30 minutes. Drain carefully and set aside.
  • Meanwhile, in a large pan with lid, heat the olive oil over medium heat. Sauté the onion until soft for 3-4 minutes, and the garlic for another 2 minutes, Lower to medium heat, then add the carrots, celery, black-eyed peas, and salt. Saute 5 more minutes. Stir constantly.
  • Add the tomatoes (or passata) and the bay leaves, dried thyme, and red pepper flakes. Season to taste.
  • Pour in hot vegetable broth of water to cover the vegetables and bring to a boil. Cover with the lid, reduce the heat to low, and simmer for another 15 minutes. Stir occasionally. Taste the peas. They should be tender. If not, let them simmer until you reach the desired tenderness. You may add more hot water or broth.
  • When the peas are ready, turn off the heat and add the parsley (or cilantro or chives). Stir, remove from heat, and serve.
  • To serve: Top with more parsley (or chives or cilantro). Drizzle with extra virgin olive oil.

Notes

Make-ahead a good amount of black-eyed peas. Keep them in the fridge in a sealed food container for 3 days or freeze them. Use them in soups, stews, salads, etc.
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