Black-eyed Pea and Spinach Stir-fry with Palm Oil
A vibrant vegetarian stir-fry with tender black-eyed peas and fresh spinach, cooked in fragrant palm oil and aromatic spices. This Ghanaian-inspired vegetarian recipe, ready in about 30 minutes, pairs black-eyed peas, palm oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) black-eyed peas
- 2 tbsp palm oil
- 1 large onion
- 3 cloves garlic
- 1 tbsp fresh ginger
- 2 scotch bonnet peppers
- 2 cups spinach
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable broth
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp palm oil in a large skillet over medium-high heat. Add 1 large onion, finely chopped, and cook for 2 minutes until translucent. Add 3 garlic cloves, minced, 1 tbsp fresh ginger, minced, and 2 scotch bonnet peppers, minced, and cook for 1 minute until fragrant.
- Step 2: Stir in 1 can (15 oz) black-eyed peas, drained and rinsed, 1/2 tsp salt, and 1/4 tsp black pepper, then add 1/4 cup vegetable broth. Bring to a simmer and cook for 5 minutes to let flavors meld.
- Step 3: Add 2 cups fresh spinach and cook for 2-3 minutes until wilted and tender, stirring frequently until the spinach is fully incorporated.
