Ndambe (Black-Eyed Pea Stew)

Ingredients

• about 450 g Dried Black-Eyed Peas
• 1 large Onion
• 2 medium Tomatoes
• 2 medium Carrots
• 3 cloves Garlic
• 2 tbsp Vegetable Oil
• 4 cups Vegetable Broth
• 1 Bay Leaf
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Chili Powder

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the black-eyed peas in water for at least 4 hours or overnight. Drain and rinse.
2. 2Chop the onion, tomatoes, and carrots. Mince the garlic.
3. 3Heat vegetable oil in a large pot over medium heat.
4. 4Add the chopped onion and garlic, and cook until softened.
5. 5Add the chopped tomatoes and carrots, and cook for a few minutes.
6. 6Add the black-eyed peas, vegetable broth, bay leaf, salt, pepper, and chili powder. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the peas are tender.
7. 7Remove the bay leaf before serving. Serve hot with rice or couscous (ensure couscous is gluten-free if needed).

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