This vegan Caribbean Black Eyed Peas Stew has a ton of veggies, including carrots and potatoes, and it is spiced up with hot scotch bonnet peppers. A vegan, soy-free, nut-free and gluten-free recipe. So I am up to my eyeballs in a dreadful, miserable, head-numbing cold that just refuses to go away. But it's exactly at times like these that I start dreaming of spicy, hot, steaming bowls of stew, like this Caribbean Black Eyed Peas Stew.

I am a true fan of Caribbean cuisine. I could eat some roti and Caribbean chickpea curry for my last meal, and just about every day before that. And black-eyed peas are one of my most favorite denizens of beanworld. Partly because they're so delicious and creamy, but also because I love me a rebel that wants to be called a pea when it's really a bean.

This is a versatile recipe. You can chop up all sorts of veggies into it, especially root vegetables which go perfectly with the spicy kick and the tender peas. I used sweet potatoes and carrots and potatoes, but I also added in some red peppers. Yummy yum.

One of the elements that adds vast amounts of flavor to this recipe is the pepper: a scotch bonnet pepper, a common ingredient in Caribbean cuisine. This is a round little pepper very similar in looks and flavor to a habanero, with tons of smoky flavor. If you can't find a scotch bonnet, use a habanero instead.

This is very much a kid-friendly recipe if you have a kid who appreciates spice. There's tons of flavor here, and see how pretty that stew is with all those colorful veggies? I can't think of anything I'd rather have right now to clear my head. Off I go to ladle out a bowlful.

But first, the recipe. Enjoy!

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More vegan black-eyed pea recipes from the archives:

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Caribbean Black Eyed Peas Stew Recipe

Caribbean Black Eyed Peas Stew Vaishali · Holy Cow! Vegan Recipes This vegan Caribbean Black Eyed Peas Stew has a ton of veggies, including carrots and potatoes, and it is spiced up with hot scotch bonnet peppers. A vegan, soy-free, nut-free and gluten-free recipe. 4.91 from 20 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Course Stew Cuisine Caribbean, gluten-free, nut-free, Soy-free, Vegan Servings 8 servings Calories 155 kcal Ingredients 1x 2x 3x 1 1/2 cups black eyed peas. Soak the dry peas in water overnight or for eight hours and then cook in a pressure cooker or in a pot, with enough water to cover, for an hour or until the peas are really tender but not falling apart.

1 tbsp olive oil

1 tbsp garlic, minced

1 large onion, diced

2 medium potatoes, diced

2 small carrots, diced

1 sweet potato, diced

1 bell pepper, any color is fine, diced

1/2 scotch bonnet pepper, use habanero as a substitute-- use less because it's spicier

1 tsp ground ginger

1 tsp ground allspice

1 tsp ground cardamom

2 tsp dry thyme

1 tsp ground black mustard seeds

Salt to taste

1 cup coriander leaves, cilantro, minced Instructions Heat the oil and add the onions and garlic. Saute until brown spots appear on the onions.

Add the powdered spices-- the ginger, allspice, cardamom and mustard and stir to mix well.

Add the carrots, sweet potatoes, bell peppers and potatoes and stir to mix.

Add the black eyed peas, scotch bonnet pepper, thyme, coriander leaves, and enough water to make a stew. Stir well to mix.

Bring the stew to a boil, cover, lower heat, and simmer 20 minutes or until all the flavors have melded together.

Stir in the cilantro, add salt to taste.

Serve hot with some rice or bread. Nutrition Serving: 1 serving Calories: 155 kcal Protein: 8.6 g Fat: 2 g Fiber: 10.5 g Vitamin A: 4700 IU Vitamin C: 70.1 mg Calcium: 30 mg Iron: 3.4 mg Tried this recipe? Let us know ! Or post a photo on Instagram and tag @HolyCowVegan