Vegetarian Black Eyed Pea Stew
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Ingredients:
300 gram/10 oz dried black-eyed peas *See note
2 parsnips
5 medium-sized carrots
2 red onions
3 garlic cloves
6 medium-sized waxy potatoes
250 ml/2 cups vegetable stock (store-bought or make your own)
1/2 teaspoon ground chili**
1 teaspoon ground lemongrass/sereh
1 teaspoon ground ginger
1 teaspoon ground coriander
olive oil for baking
pepper and salt to taste
optional: parsley for garnish
*Note: soak the dried black-eyed peas in cold water overnight.
**Grind a dried chile in a coffee or spice grinder till a fine powder.
Vegetarian black-eyed pea stew ingredients:
Kitchen equipment needed
large bowl
medium-sized pan
cutting board & chef’s knife
vegetable peeler
colander
large skillet
Preparation — 30 minutes
Make sure you soaked the dried black-eyed peas overnight. FILL a medium-sized pan with water and bring to a boil. COOK the peas for about half an hour, or until slightly tender.
Meanwhile PEEL and finely chop the red onions and garlic cloves. PEEL and rinse the carrots, parsnip and potatoes. CHOP the veggies into equal pieces, any size you’d like. Keep in mind the larger the pieces will be, the overall cooking time will increase.
Vegetarian black-eyed pea stew:
Cooking the vegetarian black-eyed pea stew — 30 minutes
HEAT olive oil in a heavy bottomed pot and saute the chopped red onion and garlic for about 2 minutes. ADD chopped carrots, parsnip and potatoes and saute 5 minutes more. DRAIN the black-eyed peas and add them to the pot. ADD ground lemongrass, chili, coriander and ginger. POUR in the vegetable stock, turn down the heat and let the stew simmer for about 20 to 30 minutes, depending of the size of your veggies. Season with pepper and salt.
GARNISH with chopped parsley and enjoy!
From ohmydish.com