Baby Potato and Black-Eyed Pea Stew

Who doesn't want a warm stew during the winter months? It’s filling, warms the body, and can be customized to your liking. Whenever I make stew, I there are certain elements I include that make for a flavourful soup or stew, here is the breakdown:

Mirepoix and garlic. These four ingredients are just as critical to any soup or stew as salt and pepper! They add much-needed flavour. Sugars from the onion help them caramelize and add to the umami that makes the dish complete and enhances the stew, along with the garlic, carrots and celery.

Spices and fat. All stews need seasoning beyond salt and pepper for a depth of flavour, intensified by the blooming method of coaxing them out in heated oil or butter. This stew holds a curry profile, making the curry powder, smoked paprika, turmeric, coriander and cumin most important. Optional, but the chilli flakes and pepper sauce add a great punch that makes the stew heartier.

Starch and legumes. I always include one legume or bean and one starch to add some substance and thicken the stew. In this case, of course, it was baby potatoes and black-eyed peas. The potatoes are easy to eat and absorb all the flavour. As for black-eyed peas, they are one of my favourite legumes for a reason!

Tomatoes and cream. These two ingredients add acidity, depth of flavour and creaminess. You can use heavy cream, but I typically use coconut for interesting flavour and because it’s dairy-free.

Ingredients

1 can black-eyed peas, drained

1 1/2 cups small potatoes, boiled and halved

2 tablespoons butter

2 tablespoons olive oil

1 can diced tomatoes

2 tablespoons fresh minced garlic

1/2 yellow onion, diced

2 tablespoons soy sauce

1 tablespoon fenugreek powder

1 tablespoon rice seasoning (optional)

1 tablespoon smoked paprika

Fresh parsley to garnish

1 tablespoon cumin

2 broth sachets

1 tablespoon coriander

1 tablespoon dried parsley

1 teaspoon Italian seasoning

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon chili flakes

1/4 cup pepper sauce

2 bay leaves

2 cups water

1 small (5-ounce) can coconut cream

Instructions

In a large pot over medium heat, sauté the garlic and mirepoix in the olive oil and butter for 3 minutes until the vegetables begin to soften.

Add the spices and broth sachets, bloom for 2 minutes, stirring to make sure they don't burn.

Once fragrant, add the tomatoes, stir and cook for 2 minutes. Add the black-eyed peas, cook for another 2 minutes.

Pour in the coconut cream and dried herbs (Italian seasoning and parsley). Simmer for 5 minutes, stirring frequently.

Stir in the pepper sauce, soy sauce, water, and bay leaves. Reduce the heat and put the lid on the pot. Simmer for 20 minutes on low heat and stir frequently. This will thicken the stew and prevent burning at the bottom of the pot.

Remove from heat and season to taste with extra salt, pepper and chilli flakes if you want more heat.

Serve hot with fresh bread and garnish with fresh parsley.