Sweet Potato and Black-Eyed Pea Stew with Kenyan Spices

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A nourishing vegan stew featuring tender sweet potatoes and black-eyed peas simmered in a fragrant spiced tomato broth. This African-inspired vegan recipe, 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.

Ingredients

• 1 cup black-eyed peas, dried
• 4 cups water
• 2 cups sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 14 oz canned diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 2 tbsp vegetable oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.