¼ cup coconut oil
1 large onion, thinly sliced
1 tablespoon tomato paste
1 (15-ounce) can of no-salt-added diced tomatoes Diced
2 cups low-sodium vegetable broth
1 (15-ounce) can of no-salt-added black-eyed peas
1-inch fresh ginger, minced
2 cloves garlic, minced
2 chili peppers, seeds removed and ﬁnely chopped
salt to taste
- Warm a skillet over medium heat. Add the coconut oil and swirl the pan to coat, then add the onions and cook, stirring occasionally, until they are caramelized (about 10 minutes).
- Stir in the tomato paste, then add the tomatoes and cook until they begin to soften and their liquid reduces (about 5 -10 minutes).
- Add the vegetable broth, black-eyed peas, garlic, ginger, and chili peppers, and simmer for 30 minutes on low heat. Taste and adjust seasoning, adding salt if needed.
An Oldways recipe, courtesy of Brianne Brathwaite
Total Fat: 14g
Saturated Fat: 11g
Total Sugar: 6g (Added Sugar: 0g)