Ingredients:

  • 1 cup (200g) dried Sea Island red peas, soaked overnight
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 2 medium tomatoes, diced
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) smoked paprika
  • ½ teaspoon (2.5g) cayenne pepper (adjust to taste)
  • 4 cups (960ml) vegetable broth
  • Salt and pepper to taste
  • 2 tablespoons (30g) fresh parsley, chopped (for garnish)
  • 1 cup (150g) diced carrots (optional)
  • 1 cup (150g) chopped kale or spinach (optional)

Instructions:

  1. Rinse and soak the red peas in water overnight or use the quick soak method (boil for 5 minutes and let sit covered for 1 hour).
  2. Heat the olive oil in a large pot over medium heat. Add diced onions and sauté until translucent (about 5 minutes). Stir in minced garlic and bell pepper; sauté for an additional 3 minutes.
  3. Add diced tomatoes, ground cumin, smoked paprika, and cayenne pepper. Cook for 2-3 minutes until fragrant. Stir in soaked peas and vegetable broth.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for about 45 minutes, or until the peas are tender.
  5. Adjust seasoning with salt and pepper to taste. Add in any optional vegetables (like carrots or kale). Simmer for an additional 10 minutes if adding vegetables. Serve hot, garnished with fresh parsley.