Spiced Black-Eyed Pea and Sweet Potato Stew
A hearty stew featuring black-eyed peas and sweet potatoes simmered with warm spices and fresh herbs. This african-inspired vegan ready in about 75 minutes pairs soaked overnight black-eyed peas dried, large, diced yellow onion, garlic cloves minced 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 cup, soaked overnight black-eyed peas dried
- 2 medium, peeled and diced into 1-inch cubes sweet potatoes
- 1 large, diced yellow onion
- 3 cloves garlic cloves minced
- 1 tbsp ginger fresh grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes canned
- 2 tbsp olive oil
- 1/4 cup fresh cilantro chopped
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Drain 1 cup soaked black-eyed peas and rinse. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened.
- Step 2: Add 3 minced garlic cloves and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika, cooking for 30 seconds to toast the spices.
- Step 4: Add 2 diced sweet potatoes, 1 can (14.5 oz) diced tomatoes with juices, and 4 cups vegetable broth. Bring to a boil.
- Step 5: Add the black-eyed peas, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Reduce heat to low, cover, and simmer for 45-50 minutes until peas and sweet potatoes are tender.
- Step 6: Adjust seasoning if needed. Stir in 1/4 cup chopped fresh cilantro just before serving for a bright herbal note.
Frequently asked questions
How long does Spiced Black-Eyed Pea and Sweet Potato Stew take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Black-Eyed Pea and Sweet Potato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced yellow onion from drying out.
Can I substitute ingredients in Spiced Black-Eyed Pea and Sweet Potato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Black-Eyed Pea and Sweet Potato Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Black-Eyed Pea and Sweet Potato Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
