Black-Eyed Peas with Coconut Milk and Ethiopian Spices

As we get closer to New Years Day 2019, it’s time to look at recipes that bring good luck in the new year.  I did Hoppin’ John last year.  This year, I am again using black-eyed peas in a dish.  Black-eyed peas are a symbol of luck in the new year.  I wanted to combine a good luck food and some interesting spices for something truly healthy and wonderful.  Let’s hope it also brings good luck.  I found this recipe from Food and Wine for Black-Eyed Peas with Coconut Milk and Ethiopian Spices and I knew I had to try it.  The recipe itself is vegetarian and healthy, but of course I need to make it work for our diet.  Here are the original stats:

Really all that’s needed is a bump in vitamin A, C and protein.  Here’s what I changed:

  • I deleted the added salt.
  • I removed the tomatoes and replaced with pumpkin puree to increase the vitamin A.
  • I added one red bell pepper to increase the vitamin C
  • I added one sweet potato to increase the vitamin A
  • I added 1 pound of boneless, skinless chicken breast to add protein.

Here are the final stats:

Here is the final recipe:

Black-Eyed Peas with Coconut Milk and Ethiopian Spices

Serves 8

  • 2 cups dried black-eyed peas (12 ounces)
  • 1 pound boneless, skinless chicken breast cut into 1 inch chunks
  • 4 tablespoons unsalted butter
  • 1 large red onion, minced
  • 6 ounces red bell pepper, chopped
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 habanero chile, seeded and minced
  • 2 teaspoons berbere seasoning 
  • 1 teaspoon ground turmeric
  • 1  15oz can pumpkin puree
  • 1 cup coconut milk
  • 1 cup chicken stock or low-sodium broth
  • 1/3 cup chopped cilantro
  • 2 scallions, thinly sliced
  1. In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then drain well.
  2. Meanwhile, in a large saucepan, add the chicken and brown.  Remove from the pan and then melt the butter. Add the onion, ginger, red bell pepper, garlic and chile and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Add the chicken and brown on all sides.  Add the berbere and turmeric and cook, stirring, until fragrant, about 2 minutes. Add the pumpkin and cook. Stir in the coconut milk, sweet potato and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce is thickened, about 20 minutes.   
  3. Add the peas to the sauce and cook over moderately low heat, stirring, until the peas are lightly coated, about 10 minutes. Fold in the cilantro and scallions and serve.

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