Southern Black-Eyed Peas Stew with Spinach and Coconut Milk

This hearty Southern-inspired Black-Eyed Peas Stew combines traditional flavors with a creative twist. Creamy coconut milk enriches the dish, while fresh spinach adds a vibrant touch. Perfectly seasoned with garlic, onion, and spices, this vegan stew is both comforting and nutritious, making it a delightful addition to any meal.

Ingredients:

• 1 cup dried black-eyed peas
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 2 cups fresh spinach, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Chopped parsley for garnish

Instructions:

1. Rinse and soak the black-eyed peas in water for at least 4 hours or overnight.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the soaked black-eyed peas, vegetable broth, coconut milk, cumin, smoked paprika, thyme, salt, and pepper. Bring to a boil.
5. Reduce the heat and let it simmer for about 30-40 minutes, or until the peas are tender.
6. Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
7. Add lemon juice for brightness and adjust seasoning if necessary.
8. Serve hot, garnished with chopped parsley.