Fusion Kitchen · Dinner
Black-Eyed Pea and Smoked Paprika Stew
A Spanish-West African weeknight stew, black-eyed peas simmered in a sofrito base of smoked paprika, tomato, and scotch bonnet so the West African legume tradition and the Spanish slow-cooked sauce technique produce one deeply smoky, spiced, and naturally vegan bowl.
$
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
440Calories
18gProtein
14gFat
62gCarbs
10gSugar
14gFiber
580mgSodium
0mgChol
Goes well with
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international
Instructions
1
Prep
Drain and rinse 2 × 400g canned black-eyed peas. Finely dice 1 large onion and 1 large red pepper. Finely grate 3 garlic cloves. Deseed and finely chop 0.5 scotch bonnet. Measure out tomato paste, smoked paprika, cumin, coriander, dried thyme, canned tomatoes, and vegetable stock. Chop fresh parsley.
2
Saute
Heat 2 tbsp olive oil in a heavy saucepan over medium heat. Add onion and red pepper, cook 6–7 minutes until completely softened, stirring occasionally.
3
Bloom
Add garlic and scotch bonnet, stir 1 minute until fragrant. Add tomato paste, smoked paprika, cumin, coriander, and dried thyme. Stir 2 minutes until the paste darkens and spices are aromatic.
4
Simmer 1
Add canned tomatoes and vegetable stock, stir to combine and bring to a gentle simmer over medium heat. Add drained black-eyed peas and season with 0.75 tsp salt, stir through.
5
Simmer 2
Simmer uncovered 20–25 minutes, stirring occasionally, until sauce thickens and peas absorb flavour. Lightly crush a small handful of peas against the pan side to thicken naturally. Taste and adjust seasoning.
6
Plate
Scatter fresh parsley and a drizzle of extra virgin olive oil over the stew. Serve with steamed rice or crusty bread and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 (400g / 1 can) canned black-eyed peas
- 2 tbsp olive oil
- 1 large onion
- 1 large red pepper
- 3 garlic cloves
- 0.5 scotch bonnet chilli
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp dried thyme
- 400g (14 oz / 1 can) canned chopped tomatoes
- 300ml (1 1/4 cup) vegetable stock
- 0.75 tsp fine sea salt
- 10g (small handful) fresh flat-leaf parsley
- extra virgin olive oil
- lime wedges