Black-Eyed Peas with Coconut Milk and Ethiopian Spices Recipe

Name: Black-Eyed Peas with Coconut Milk and Ethiopian Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried black-eyed peas (12 ounces); Kosher salt; 4 tablespoons unsalted butter; 1 large red onion, minced; 1 1/2 tablespoons minced peeled fresh ginger; 3 garlic cloves, minced; 1 habanero chile, seeded and minced; 2 teaspoons berbere seasoning (see Note); 1 teaspoon ground turmeric; 3 medium tomatoes, chopped; 1 cup coconut milk; 1 cup chicken stock or low-sodium broth; 1/3 cup chopped cilantro; 2 scallions, thinly sliced

Servings: persons

2 cups dried black-eyed peas (12 ounces)
Kosher salt
4 tablespoons unsalted butter
1 large red onion, minced
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 habanero chile, seeded and minced
2 teaspoons berbere seasoning (see Note)
1 teaspoon ground turmeric
3 medium tomatoes, chopped
1 cup coconut milk
1 cup chicken stock or low-sodium broth
1/3 cup chopped cilantro
2 scallions, thinly sliced

1
In a large saucepan, cover the peas with water and bring to a boil.
2
Simmer over moderately low heat until tender, about 40 minutes.
3
Add a generous pinch of salt and let stand for 5 minutes, then drain well.
4
Meanwhile, in a large saucepan, melt the butter.
5
Add the onion, ginger, garlic and chile and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes.
6
Add the berbere and turmeric and cook, stirring, until fragrant, about 2 minutes.
7
Add the tomatoes and cook, stirring, until softened, about 5 minutes.
8
Stir in the coconut milk and stock and bring to a boil.
9
Simmer over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 20 minutes.
10
Add the peas to the sauce and cook over moderately low heat, stirring, until the peas are lightly coated, about 10 minutes.
11
Fold in the cilantro and scallions and serve.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups dried black-eyed peas (12 ounces), Kosher salt, 4 tablespoons unsalted butter, 1 large red onion, minced, and more.

Yes, Black-Eyed Peas with Coconut Milk and Ethiopian Spices falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Peas with Coconut Milk and Ethiopian Spices

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