Sweet Potato and Black-Eyed Pea Stew with Kenyan Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing vegan stew featuring tender sweet potatoes and black-eyed peas simmered in a fragrant spiced tomato broth. This african-inspired vegan (vegan) ready in about 80 minutes pairs black-eyed peas, dried, water, sweet potatoes, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 15 min Cook: 65 min Serves 4 African cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup dried black-eyed peas and soak in water for at least 4 hours or overnight. Drain and rinse before cooking.
  2. Step 2: In a large pot, add the soaked black-eyed peas and 4 cups fresh water. Bring to a boil, then reduce heat and simmer for 30 minutes until tender but not mushy. Drain and set aside.
  3. Step 3: Heat 2 tbsp vegetable oil in the same pot over medium heat. Add 1 chopped medium onion and sauté for 5 minutes until soft.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  5. Step 5: Stir in 14 oz canned diced tomatoes and 2 cups vegetable broth, bringing the mixture to a simmer.
  6. Step 6: Add 2 cups peeled and cubed sweet potatoes, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cover and cook for 20 minutes until sweet potatoes are tender.
  7. Step 7: Return the cooked black-eyed peas to the pot and simmer for an additional 5 minutes to combine flavors.
  8. Step 8: Remove from heat and stir in 2 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Sweet Potato and Black-Eyed Pea Stew with Kenyan Spices take to make?

Total time is about 80 minutes (15 min prep + 65 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 Sweet Potato and Black-Eyed Pea Stew with Kenyan Spices?

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 black-eyed peas, dried from drying out.

Can I substitute ingredients in Sweet Potato and Black-Eyed Pea Stew with Kenyan Spices?

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 Sweet Potato and Black-Eyed Pea Stew with Kenyan Spices 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 Sweet Potato and Black-Eyed Pea Stew with Kenyan Spices 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.

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