20-Min Ndambe (Spicy Black-Eyed Pea Stew)
Senegalese one-pot black-eyed pea stew with tomato, garlic, and a fiery kick of chili. Ready in 20 minutes, naturally vegan, and deeply savory.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 2 cans (15 oz each), drained and rinsed canned black-eyed peas
- 1 can (14 oz) canned crushed tomatoes
- 1 medium yellow onion, diced
- 1 whole (or 0.5 for less heat) scotch bonnet or habanero chile, minced
- 1 cup vegetable broth
- 3 tbsp peanut butter, creamy
Instructions
- 1
Heat 1 tbsp oil in a large pot over medium. Add onion and minced chile; sauté until fragrant, ~3 minutes.
- 2
Add garlic, cook 30 seconds. Pour in crushed tomatoes and broth; stir to combine.
- 3
Stir in drained black-eyed peas. Bring to a simmer and cook 8 minutes until peas are tender and warm.
- 4
Whisk peanut butter with 2 tbsp warm broth until smooth; stir into the pot.
- 5
Simmer 2 minutes more. Season with salt and pepper to taste.
- 6
Serve hot in bowls. Finish with a drizzle of oil if desired.
Tools you’ll need
- large pot (5-quart)
- wooden spoon
- small whisk or fork
- can opener
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