Nigerian Black-Eyed Peas and Greens

Name: Nigerian Black-Eyed Peas and Greens
Cuisine: Nigerian
Ingredients: 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 8 cups chopped stemmed kale or other dark leafy greens; 8 cups chopped stemmed kale or other dark leafy greens; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; ½ teaspoon salt; 3 cups cooked black-eyed peas or 2 (15.5-ounce) cans black-eyed peas, rinsed and drained; 3 cups cooked black-eyed peas or 2 (15.5-ounce) cans black-eyed peas, rinsed and drained; ¾ cup vegetable broth or water; ¾ cup vegetable broth or water; 1 teaspoon chili powder; 1 teaspoon dried thyme; 2 tablespoons tomato paste; 1 large yellow onion, chopped; ½ teaspoon natural sugar; ½ teaspoon cayenne pepper; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 3 tablespoons chopped fresh cilantro

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This recipe was inspired by a Nigerian dish called wake-ewa, which is made with black-eyed peas. This recipe is especially good served over brown basmati rice.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large yellow onion

Africa
Nigeria
Gluten-free
Vegan

Method

Heat the oil or water in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the tomato paste, thyme, chili powder, paprika, coriander, cayenne, sugar, salt, and tomatoes with their juices and bring to a boil. Reduce the heat to a simmer, add the kale and broth, and cook, stirring frequently, for 10 minutes. Add the black-eyed peas and cook until th