Yum! This was one of the first recipes I spied in the Superfood Cuisine cookbook when it arrived in my mail! Unfortunately, when I went to make this meal I didn’t have all the right ingredients on hand. I made it work with lima beans instead of black eyed peas, garlic chili paste instead of chipotle powder and simply left out the wakame flakes. Without the wakame flakes this recipe doesn’t have any superfoods in it but it was still a beautiful, delicious and nutritious supper. My family enjoyed it a great deal!
Kale and Black Eyed Pea Stew
- 1 tbsp Coconut Oil
- 2 cups Onions, diced
- 6 cloves Garlic, minced
- 3 stalks Celery, diced
- 1 Red Pepper, diced
- 1 tbsp fresh Oregano Leaves, chopped
- 1/2 tbsp fresh Thyme Leaves, chopped
- 1/4 tsp Chipotle Powder (or Garlic Chili Paste)
- 1 tbsp Smoked Paprika
- 3 cups Veg Broth
- 3 cups Water
- 2 tbsp Wakame Flakes, ground or crushed into fine pieces
- 3 cups cooked Black Eyed Peas (I used Lima Beans)
- 1 bunch Kale, stems discarded and leaves chopped
- 1/2 Lemon, juiced
- Parsley, chopped
- In a large pot, sauté the onions and garlic in the melted coconut oil. Cook for a couple minutes, stirring occasionally.
- Add the celery and red pepper and cook for a few minutes longer.
- Stir in the herbs and spices, cooking for about 30 seconds.
- Add the broth, water, wakame flakes and black eyed peas. Bring to a gentle simmer and cook uncovered for 30 minutes, adding more water if needed.
- After the soup is cooked through, stir in the kale and allow to wilt. Add lemon juice and turn off heat. Serve topped with parsley.
