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Ethiopian Black-eyed Pea Stew with Farro and Swiss Chard

Ethiopian Black-eyed Pea Stew with Farro and Swiss Chard - Supper With Michelle
I think I may have jumped the gun a little with this recipe, but I just couldn’t wait until the “New Year” holiday to share it with you all. It is a tradition in my home (like a lot of homes), that for New Year’s Day I serve black-eyed peas to symbolize luck or prosperity and something green such as collard greens to symbolize money for the new year. So I decided to put a different spin on that tradition. I’ve made a stew that is seasoned with a beautiful spice mixture called Berbere and that spice is traditional in a lot of Ethiopian cuisines. Now, I realize that Berbere is not available in all parts of the world, but there is recipes for the blend out there available. It just so happens that my farmers market sells it already blended. Of course, you can choose to omit that spice, but I really love it.
For this recipe, I’ve also incorporated farro, which is a type of wheat grain (for me, it tastes a little like barley or brown rice).

And I also added a small bundle (about 5 – 6 big leaves) of organic green swiss chard into this recipe as well ( which is my money, *smile*). But small bundle of organic collard greens or kale would probably taste great in this as well.

Alright, now here’s the kicker for this dish or might I say dishes. And what you choose to do from here is totally up to you.

Ethiopian Black-eyed Pea Stew with Farro and Swiss Chard - Supper With Michelle

I’ve actually prepared two dishes separately and left the decision up to you, as to whether or not, you’d like to mix them together. I personally think they tastes awesome mixed in together. I also didn’t want to risk over cooking the farro or risk my broth becoming too starchy, so this actually works perfectly.

Recipe: Serves 3 – 4

The ingredients for the black-eyed peas:

12 oz. (2 cups) bag of frozen black-eyed peas (can be substituted for dried or canned)
3 – 4 cups of vegetable broth
1 medium tomato (peeled, seeded, diced)
2 medium carrots (diced)
1 small yellow sweet onion (diced)
1 small green bell pepper (diced)
1 teaspoon of berbere (less or more, if you choose)
1 teaspoon of black pepper
2 – 3 cloves of garlic (minced)
sea salt to taste
1/2 can of unsweetened coconut milk (you can use the whole can and less broth, if you choose)
1 – 2 tablespoons of coconut oil or olive oil (or your choice of oil)

Instructions:

Heat(medium flame) your oil in a large size pot and saute your onions, garlic, peppers, and carrots until your onions are translucent. Then add in your berbere spice and stir for a few minutes. Next, add in the rest of your ingredients (not the coconut milk, you will add that in about 30 minutes into cooking). Now let your stew simmer for 45-60 minutes or until your black-eyed peas are really tender.

The ingredients for the farro and swiss chard:

1 cup of farro (rinsed and drained several times)
2 cloves of garlic (minced)
2 cups of water
1 teaspoon of sea salt
1 bunch of green swiss chard (cleaned and cut into bite size pieces)
1 tablespoon of coconut oil or olive oil (or your choice of oil)

Put your farro, salt and two cups of water in a medium pot and bring to a boil, then turn the heat down and let it simmer on low for about 30 minutes (like cooking rice) or until the water has cooked out of the pot. Be careful to not burn your farro.

In a separate skillet, heat up your oil (medium heat) and saute your garlic and swiss chard for about 5 – 10 minutes. Then add your cooked farro into your skillet and saute them all together (basically like fried rice).

Now here’s the hard part. To mix or not to mix, is the question. *smiles*

Ethiopian Black-eyed Pea Stew with Farro and Swiss Chard - Supper With Michelle

I’ve got to admit though, they do look and taste quite beautiful together. Serve and enjoy!

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5 Comments

  • Reply
    Traci | Vanilla And Bean
    December 31, 2014 at 4:41 am

    Love this version of black eyed pea stew, Michelle! We eat a lot of black eyed peas, and it is a tradition in our home too, so I am looking forward to trying your recipe! Beautiful photos, full of inspiration! Thank you, Michelle!!

  • Reply
    Traci | Vanilla And Bean
    December 31, 2014 at 4:41 am

    Love this version of black eyed pea stew, Michelle! We eat a lot of black eyed peas, and it is a tradition in our home too, so I am looking forward to trying your recipe! Beautiful photos, full of inspiration! Thank you, Michelle!!

  • Reply
    Supper With Michelle
    December 31, 2014 at 1:17 pm

    Aww….Thank you so much Traci. I think the flavors of this dish merry so well together. I certainly hope you enjoy it!!

  • Reply
    myburntorange
    January 5, 2015 at 3:46 pm

    Just beautiful. Get read for your site stats to be boosted because I will be rummaging through with insatiable hunger

  • Reply
    Supper With Michelle
    January 5, 2015 at 4:15 pm

    Haha! Oh wonderful! Well if you try any of the recipes, please let me know what you think. And thank you for taking time out of your day to take a look. All the best to you! 🙂

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