Hearty Vegetable And Black-Eyed Pea Stew Recipe

About this recipe

A comforting and diabetic-friendly dinner option, this hearty stew combines black-eyed peas, fresh vegetables, and savory flavors for a wholesome meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Grilled Zucchini In Olive Oil
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 50G Pepper Black Ground BWFO
• 400 g Manning Impex Frozen Tempeh 400G

Instructions

1. 1. In a 5-quart pan, heat 2 tablespoons of olive oil over medium heat.
2. 2. Add 6 oz of diced tempeh, 4 chopped carrots, 3 chopped celery stalks, and 1 diced onion. Stir frequently and cook until the vegetables are tender, about 10 minutes.
3. 3. Add 1 chopped zucchini and cook for an additional 5 minutes, stirring occasionally, until the zucchini is tender.
4. 4. Stir in 2 cups of cooked black-eyed peas, 2 diced tomatoes, 1 cup of low-sodium chicken broth, 1/4 teaspoon of black pepper, and 3 cups of water. Bring the mixture to a boil over high heat.
5. 5. Reduce the heat to low and simmer the stew for 10 to 15 minutes, allowing the flavors to meld together.
6. 6. Serve the stew hot, garnished with fresh herbs if desired, for a satisfying and healthy dinner.