Veracruz-Style Black-Eyed Pea and Pepper Stew (Vegan)
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Ingredients
- 400 g black-eyed peas
- 2 green peppers
- 400 g plum tomatoes
- 1 onion
- 2 garlic cloves
- 200 ml vegetable stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 150 kcal
- Protein
- 9 g
- Carbohydrate
- 22 g
- of which sugars
- 8.2 g
- Fat
- 1 g
- of which saturates
- 0.3 g
- Fibre
- 8.1 g
- Salt
- 0.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion, garlic cloves and sliced green peppers in a large pan for 8 minutes until softened.
- 2
Add the plum tomatoes and vegetable stock and simmer for 10 minutes.
- 3
Stir in the black-eyed peas and simmer for a further 8 minutes until thickened.
- 4
Scatter with fresh coriander before serving.
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