Stewed Black Eyed Peas with Spinach and Smoked Fish

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A hearty Senegalese-inspired vegetarian stew combining black eyed peas, tender spinach, and smoky dried fish for deep flavor. This African-inspired vegetarian recipe, ready in about 70 minutes, pairs dried black eyed peas, water, smoked dried fish, boneless and flaked for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 (200 g) dried black eyed peas
• 4 cups (960 ml) water
• 1/2 cup (75 g) smoked dried fish, boneless and flaked
• 3 tbsp palm oil or vegetable oil
• 1 medium (120 g) onion, finely chopped
• 2 medium (240 g) tomato, diced
• 2 garlic cloves, minced
• 1 scotch bonnet pepper, whole
• 4 cups (120 g) fresh spinach, chopped
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• for serving lime wedges

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Instructions

1. Step 1: Rinse 1 cup dried black eyed peas and soak in water overnight or at least 6 hours. Drain and transfer to a large pot with 4 cups fresh water. Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes until tender but not mushy.
2. Step 2: While peas cook, heat 3 tbsp palm oil or vegetable oil in a skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until soft.
3. Step 3: Add 2 diced medium tomatoes, 2 minced garlic cloves, and 1 whole scotch bonnet pepper. Cook, stirring occasionally, for 7 minutes until the tomatoes break down and the mixture is fragrant.
4. Step 4: Stir in 1/2 cup flaked smoked dried fish, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Cook for 3 minutes to blend flavors.
5. Step 5: Add the tomato and fish mixture to the cooked black eyed peas. Stir in 4 cups chopped fresh spinach and simmer uncovered for 5 minutes until the spinach wilts and the stew thickens slightly.
6. Step 6: Remove the scotch bonnet pepper before serving. Serve hot with lime wedges to squeeze over the stew for brightness.