25-Min Ndambe — Senegalese Black-Eyed Pea Stew
Creamy, aromatic black-eyed pea stew with tomato, onion, and chili heat, served over steamed rice with fresh cucumber, lettuce, and pickled vegetables. A complete vegan dinner that tastes like home cooking in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 310
- Protein
- 12g
Ingredients
- 2 cans (15 oz each) black-eyed peas, canned or cooked
- 1 can (14.5 oz) diced tomatoes, canned
- 1 medium yellow onion, chopped
- 2 whole green chilies or hot peppers, minced
- 1 cup vegetable broth
- 2 cups cooked white rice
- 2 cups mixed fresh lettuce and cucumber, sliced (plus pickled vegetables and chutney if available)
Instructions
- 1
Heat oil in a large pot over medium heat. Add onion and cook, stirring, until softened, about 4 minutes.
- 2
Stir in minced green chilies and cook for 30 seconds until fragrant.
- 3
Add drained black-eyed peas, canned tomatoes with juice, and vegetable broth. Bring to a simmer.
- 4
Simmer uncovered for 10–12 minutes, stirring occasionally, until stew thickens and flavors meld.
- 5
Season with salt and pepper to taste. Stew should be creamy and slightly thick, not soupy.
- 6
Divide warm rice among bowls. Ladle stew over top, then arrange fresh lettuce, cucumber slices, and pickled vegetables alongside. Drizzle with chutney if desired and serve hot.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon or silicone spatula
- measuring cups
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
