Black-Eyed Pea & Collard Stew with Spicy Tahini

This dish was inspired by traditional New Year’s Day ingredients and an Isa Chandra Moskowitz recipe. We start with a base of onion, carrots, and celery (mirepoix), layer in collards and black-eyed peas, then top it all off with a lightly spicy, smoky tahini sauce. You can add more or less Sriracha depending on your heat tolerance. While we like green bell pepper in this recipe, their unripe flavor and texture can sometimes be harsh. You can use a red, orange, or yellow pepper if you prefer