Senegalese Black-Eyed Pea Stew (Thieboudienne Without Fish)

Ingredients

• 1 cup Black-eyed peas
• 6 cups Vegetable broth
• 2 medium Carrots
• 2 medium Potatoes
• 1 medium Eggplant
• 1 medium Bell pepper
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 1/2 Scotch bonnet pepper
• 2 tbsp Vegetable oil
• 1 tsp Thyme
• 1 Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Soak black-eyed peas in water for at least 4 hours, or overnight. Drain and rinse.
2. 2Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. 3Stir in tomato paste and cook for 1 minute more.
4. 4Add black-eyed peas, vegetable broth, carrots, potatoes, eggplant, bell pepper, Scotch bonnet pepper, thyme, bay leaf, salt, and pepper.
5. 5Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until black-eyed peas are tender.
6. 6Remove Scotch bonnet pepper and bay leaf before serving. Adjust seasoning to taste.

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