Cookbook:Chicken and Black-eyed Pea Stew

Cookbook | Ingredients | Recipes | Chickpea

This dish is a spicy chicken black-eyed pea stew or curry. It is a meal on its own.

Ingredients

Serves 6-8.

• Legumes
  • 1 cup of dry black-eyed peas (or approx. 2 cups from a can)
• Oil / Fat
  • 2-3 tbsp. (neutral tasting) vegetable oil or chicken fat (e.g. from previous soup)
• Vegetables
  • 2 medium white or red onions, chopped, approx. 2 cups
  • 2 carrots, chopped, approx. 2 cups
  • 1 stalk of celery including the leaves, chopped, approx. 1/2-1 cup

• Spices
  • 6 cloves garlic, minced
  • piece of ginger, minced to give 1-2 tablespoons
  • 1/2 tsp. salt
  • 1 tsp. black pepper, preferably freshly crushed peppercorns

• Grains
  • 1 cup of long corn rice, preferably brown rice

• Liquid
  • 2 cups of chicken stock or broth; can use liquid from canned tomatoe (if using); alternatively water or vegetable stock

• Vegetables
  • 2 cups canned tomatoes (crushed or diced), or 1 pounds of fresh tomatoes, diced.

• Meat
  • 1 pound of chicken meat, e.g., two chicken legs including with the bones

• Final spices
  • 2 medium to hot chili peppers (optional)
  • 2 tsp. of curry powder stirred into the juice of 1/2 a lemon

Procedure

• If using dry black-eyed peas, wash, then cook for 20 minutes, until al dente. When done, drain.

• Meanwhile, prepare onions, carrots, celery, and sauté in oil or fat for 5 minutes.
• Add spices (garlic, ginger, salt, pepper) and sauté for 2 more minutes.
• Add rice to vegetable mix, stir in.
• Add stock and tomatoes, bring to a boil.
• Add the cooked black-eyed peas.
• Add meat, cook a further 5 minutes, turn heat to low, let simmer for 30-40 minutes.

• The meal is ready when the rice is soft.
• Then, add chili peppers and curry-lemon paste, cook for 10 more minutes. Serve.

Optional / Replacements

• This dish works well as a vegetarian dish. Just omit the chicken, and increase the amount of black-eye peas by 50%.