Ikarian Stew Recipe

Name: Ikarian Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup black-eyed peas, dried; 1/4 cup olive oil; 1/2 yellow onion, diced; 1/2 fennel bulb, trimmed, halved, sliced into thin strips; 1 teaspoon garlic, minced; 1 1/2 carrots, large, peeled, chopped; 1/2 heirloom tomato, diced; 1 tablespoon tomato paste; 1 bay leaf; 1/2 teaspoon salt; 2 kale leaves, large, slivered; 1/4 cup dill, fresh

Servings: persons

1 cup black-eyed peas, dried
1/4 cup olive oil
1/2 yellow onion, diced
1/2 fennel bulb, trimmed, halved, sliced into thin strips
1 teaspoon garlic, minced
1 1/2 carrots, large, peeled, chopped
1/2 heirloom tomato, diced
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
2 kale leaves, large, slivered
1/4 cup dill, fresh

1
Spread the black eyed peas on a large baking sheet and pic over to remove any damaged peas or debris. Put peas in a large pot, add enough water to submerge by 2 inches, and bring to boil over high heat. Boil 1 minute. Set aside, off the heat and soak for an hour. Drain in a colander set in the sink.
2
Warm 1/8 cup oil in a large pot or Dutch Oven set over medium heat. Add the onion and fennel. Cook, stirring often, until soft, about 8 minutes. Add garlic and cook until fragrant, about 20 seconds. Stir in black eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium high and bring to boil.
3
Cover, reduce the heat to low, and simmer slowly until the black eyed peas are tender about 50 minutes.
4
Stir in the kale leaves and dill. Cover and cook until kale is tender, 5-10 minutes. Discard ant bay leaves. Ladle into two bowls. Drizzle 1/2 tbsp olive oil on top of each serving.
5
TIP: For quicker meal, substitute frozen black eyed peas, thawed.

231

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 12 ingredients. The key ingredients include: 1 cup black-eyed peas, dried, 1/4 cup olive oil, 1/2 yellow onion, diced, 1/2 fennel bulb, trimmed, halved, sliced into thin strips, and more.

Yes, Ikarian Stew falls under the Soups & Stews 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.

Ikarian Stew

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