Description
This hearty black-eyed pea recipe is so good, that you'll want to make it again and again! And it's so easy, too. This recipe is vegan and gluten-free, so it's perfect for everyone to enjoy. So what are you waiting for? Get cooking!
Ingredients
Units
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For the Black Eyed Peas Recipe
- 1 cup dried black-eyed peas, soaked overnight, or 4 cups canned black-eyed peas
- 2 tbsp extra virgin olive oil
- 1 large onion, diced small
- 5 garlic cloves, minced
- 2 1/2 tsp garam masala ( for a homemade recipe click here)
- 2" piece of fresh ginger, grated
- 1 tsp salt
- 1/4 cup tomato paste
- 1 ( 13.5 ounces)can of light coconut milk ( not coconut milk beverage)
- 1 tablespoon agave, maple syrup, or honey
- 2 cups of cleaned and cut Swiss Chard
For the mashed cauliflower
- 1 head of fresh cauliflower cut into florets, you may use frozen cauliflower as well
- 1/3 cup raw cashews soaked in 1 cup of boiling water
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp extra virgin olive oil
- 2 tsp nutritional yeast
Instructions
- Rinse and soak the black-eyed peas in 4 cups of water overnight. Place the soaked black-eyed peas in a large soup pot and add enough water that it reaches 2" above the peas. Bring to a boil and simmer until tender, it could take one hour or longer depending on the peas. You may also use an Instant Pot to cook the peas on high pressure for 40 minutes and naturally release them.
- Drain the peas and set them aside.
- While the black eye beans are cooking make the sauce. Heat the olive oil in a large pot or Dutch oven, for which you have a lid. Add the onions, garlic, ginger, garam masala, and salt. Cook on medium heat for 3-4 minutes until translucent.
- Add the tomato paste and cook for 3 minutes, stirring frequently. Add cooked black-eyed peas, coconut milk, and Swiss chard. Bring to a boil, reduce heat and simmer covered for a minimum of 30 minutes making sure the Swiss Chard is tender and all the flavors have come together.
- Steam the cauliflower until soft. Drain the soaked cashews. Add cauliflower with the remaining ingredients in a food processor and process until creamy.
Notes
- 1 cup dry black-eyed peas = 2 1/2 cups soaked black-eyed peas = 4 cups cooked black-eyed peas
- We cannot give you a specific cooking time for the black-eyed peas it will depend on the peas.
- We tried this recipe without cooking the black-eyed peas first and they took hours to soften. We think that the acidity of the tomato paste caused that. That's why we recommend cooking the black-eyed peas before adding them to the sauce or using canned ones.
- You can swap the Swiss Chard for spinach, kale or collard greens
- Prep Time: 15
- Soaking time: 18-24 hours
- Cook Time: 90 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: vegan
Nutrition
- Serving Size: 1 cup
- Calories: 314
- Sugar: 9.6
- Sodium: 753
- Fat: 16.8
- Saturated Fat: 6.4
- Unsaturated Fat: 8.8
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 6.4
- Protein: 11
- Cholesterol: 0