Black Eyed Peas With Coconut Easy Recipe

Ethiopian black eyed peas with coconut milk is a deliciously creamy and healthy dish with the perfect amount of heat!

I love Ethiopian food. And for some reason, I had never made it at home. But I came across this recipe for Ethiopian black eyed peas with coconut milk in a recent issue of Food & Wine and knew I had to make it. What's more, it's from Marcus Samuelsson, so you know it's delicious!

This dish is bursting with flavor; it has a nice level of heat, and the coconut milk adds lovely creaminess which makes it a very satisfying and hearty dish. And the ginger-garlic-chile trifecta is one of my all-time favorite things.

If you are new to Ethiopian food, this is a great dish to start with. It's easy to make, healthy, and delicious. And for more black-eyed peas, try this Black-Eyed Peas and Tomato Soup!

And for an accompaniment to your stew, try my Sourdough Cornbread. The slightly sweet cornbread pairs perfectly with the spices and gentle heat in the berbere seasoning. Other delicious pairings could be these Buttermilk Maple Biscuits or Potato Onion Dill Biscuits!

Jump to:

• Step-By-Step Instructions
• FAQS
• More Plant-Based Recipe Ideas!
• Ethiopian Black-Eyed Peas with Coconut Milk Recipe

Step-By-Step 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.

FAQS

• What is berbere seasoning? It is a traditional spice blend that is ubiquitous in Ethiopia. While it typically contains over a dozen spices, with each home cook having their own particular blend, the key ingredients are usually red chili peppers, fenugreek, and ginger.
• Can I cook the black-eyed peas ahead of time? Yes, you can make the black-eyed peas one day ahead of time and store them in the refrigerator.
• How do I store any leftovers? Store in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Can I use whole milk in place of coconut milk? While coconut milk adds delicious tropical flavor to this dish and makes it naturally vegan, you can substitute dairy milk.

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

More Plant-Based Recipe Ideas!

• Chana (Chickpea) Saag
• Green Bean and Mushroom Curry
• BBQ Roasted Chickpeas

Ethiopian Black-Eyed Peas with Coconut Milk Recipe

Ethiopian black eyed peas with coconut milk is a deliciously creamy and healthy dish with the perfect amount of heat!

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Main Course

Cuisine Ethiopian

Servings 6 servings

Calories 353 kcal

• ▢ 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
• ▢ ⅓ 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.

Calories: 353 kcal Carbohydrates: 41 g Protein: 15 g Fat: 16 g Saturated Fat: 9 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 4 g Trans Fat: 1 g Sodium: 289 mg Potassium: 929 mg Fiber: 8 g Sugar: 7 g Vitamin A: 764 IU Vitamin C: 16 mg Calcium: 88 mg Iron: 7 mg

Let us know how it was!

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Source: https://www.gastronotherapy.com/black-eyed-peas-coconut-milk-ethiopian-spices/

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