Namibian Black Eyed Peas

Experience the rich, comforting flavors of Namibian Black-Eyed Peas, a hearty, plant-based dish that combines tender legumes with a fragrant tomato and spice blend. This recipe showcases a medley of warming spices like cumin, coriander, and paprika, while the optional hint of chili or cayenne adds just the right amount of heat. Fresh aromatics like garlic, ginger, and onion elevate the earthy black-eyed peas, while a touch of leafy greens like spinach or kale adds vibrant color and nutrition. Garnished with fresh cilantro, this flavorful dish is perfect served on its own or paired with rice, bread, or your favorite side. Easy to prepare and simmered to perfection, this Namibian-inspired meal is a nutrient-packed, soul-warming treat ideal for weeknights or special occasions.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup dried black-eyed peas
• 4 cups water
• 2 tablespoons cooking oil (sunflower or vegetable oil preferred)
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 2 medium tomatoes, diced
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon chili or cayenne pepper (optional for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup spinach or kale, chopped (optional)
• 0.25 cup fresh cilantro, chopped (for garnish)

Directions

Step 1

Rinse the dried black-eyed peas thoroughly under cool water. Soak them in fresh water for 4–6 hours or overnight. Drain and set aside.

Step 2

In a large pot, bring 4 cups of water to a boil. Add the soaked, drained black-eyed peas and cook on medium heat until tender, about 30–40 minutes. Drain and set aside.

Step 3

In the same pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Stir in the minced garlic and ginger, and cook for another 1–2 minutes until fragrant.

Step 5

Add the diced tomatoes and tomato paste to the pot, stirring well. Allow the mixture to simmer for 5 minutes until the tomatoes begin to break down.

Step 6

Sprinkle in the paprika, ground cumin, ground coriander, chili or cayenne pepper (if using), salt, and black pepper. Stir to combine and let the spices cook for 1–2 minutes.

Step 7

Add the cooked black-eyed peas to the pot and mix well to coat them in the spiced tomato mixture. Pour in 1 cup of water and bring the mixture to a gentle simmer. Cover and cook for 10–15 minutes, stirring occasionally.

Step 8

If using spinach or kale, stir it in during the last 5 minutes of cooking, allowing it to wilt.

Step 9

Taste and adjust seasoning as needed. Remove from heat and garnish with fresh cilantro.

Step 10

Serve warm, either as a standalone dish or alongside rice, bread, or your favorite side.

Nutrition Facts

Serving size	1800.8 grams (1800.8g)

Amount per serving	% Daily Value*
Calories	758

Total Fat 44.50g	57%
Saturated Fat 5.30g	27%
Polyunsaturated Fat 5.20g
Cholesterol 0mg	0%
Sodium 2971mg	129%
Total Carbohydrate 76.70g	28%
Dietary Fiber 24.60g	88%
Total Sugars 21.90g
Protein 25.60g	51%

Vitamin D 0IU	0%
Calcium 486mg	37%
Iron 15mg	82%
Potassium 2847mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 12.6%

Carbs: 37.9%