This vegan spin on a classic dish is meaty, savory, and satisfying. If you have plantains, definitely use them, they're a match made in heaven with this dish!

African Black-Eyed Pea Stew [Vegan]





Cooking Time




  • 1/3 cup of cooking oil (like rice bran)
  • 1 medium onion, diced finely
  • 1 large or 2 medium cloves of garlic, crushed
  • 1 heaped tablespoon tomato paste
  • 1 heaped teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1 can of tomatoes
  • 2 cups cooked or canned black-eyed beans
  • Salt to taste


  1. In a large saucepan on medium heat, add the oil and onion. Sauté until they start to slightly brown.
  2. Add the garlic and cook for a further couple of minutes.
  3. Add in the tomato paste and mix well.
  4. Add in turmeric and chili powder and canned tomatoes. Cook for 5 minutes.
  5. Add in beans and stir well. Add water(you can use the can from the tomatoes and fill that up with water.)
  6. Increase heat to high and bring to a simmer and leave for 10 minutes.
  7. Season and try to make sure the beans and nice and soft, not mushy but soft.
  8. Serve with plantain, yams, rice or quinoa.


If cooking beans, after soaking for 24 hours, rinse and cook with water just covering the beans for 30-35 minutes. They should be a little bit undercooked as you will continue the cooking process in the stew. Once cooked, rinse and add to the tomato base.


Nutritional Information

Per Serving: Calories: 283 | Carbs: 23g | Fat: 19g | Protein: 8g | Sodium: 5mg | Sugar: 5g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.