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Quarantine Cooking Series: Blackeye Pea Soup with Chef Iman Haggag of POTS

  • March 18, 2020
  • Easy Vegan Recipes, Eat, General Topics

Aside from featuring recipes using pantry staples from recipe bloggers, we’ve also added Las Vegas chefs’ recipes to the mix. You can check out the entire series over on our YouTube channel or IG TV.

First up: Chef Iman Haggag of the Las Vegas vegan restaurant POTs, shares what to do with those cans of Blackeye peas and diced tomatoes hanging out in your pantry in this easy vegan recipe you can make at home with staple ingredients.

Recipe with pantry staples – Blackeye peas and canned tomatoes

Blackeye Pea Soup by Chef Iman Haggag

Ingredients

  • EVOO
  • 1 large yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 celery stock, chopped
  • 2 – 3 carrots, peeled and chopped
  • 1 15 oz. can diced tomato
  • 2 cups water
  • 1 dry bay leaf
  • 1 1/2 tsp ground cumin
  • 1 tsp dry orgeano
  • 1/2 tsp paprika (if you want spice)
  • 2 15 oz. cans blackeye peas, drained and rinsed
  • 1 cup fresh parsley, chopped
  • kosher salt and black pepper to taste

Instructions

In large pot or Dutch oven, heat EVOO over medium until shimmering — but not smoking.

Add onions and garlic and sauté until translucent and fragrant

Add celery and carrots and cook for 5 minutes, tossing regularly

Add diced tomatoes with their juices, water, bay leaf, spices, salt and pepper and bring to boil

Add blackeye peas and boil for 5 minutes, then lower heat

Cover part-way and let simmer for 15 – 20 minutes, stirring occasionally (if stew looks dry, add water)

Add parsley

To serve

Transfer to bowls and serve with warm pita or on top of orzo, rice or other grain

Pin it

COVID Cooking Chef Series: Blackeye Pea Stew with Chef Iman Haggag of POTs Las Vegas. For more vegan recipes from chefs, visit www.vegansbaby.com

 

PrevPrevious5 vegan recipes using pantry staples to get your through COVID-19
NextQuarantine Cooking Series: Chickpea Pasta with Crispy Tofu – Jessica Perlstein of Main St. ProvisionsNext

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Diana Edelman is a vegan expert who has worked to change the restaurant scene and make it more vegan-friendly. The founder of Vegans, Baby and a former publicist/travel blogger/elephant rescuer, her mission is to make vegan life more approachable and accessible, starting with what people eat. She is a James Beard judge, frequent TV guest, speaker, and tapped often for her expertise in the media.
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