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
- 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
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)
Transfer to bowls and serve with warm pita or on top of orzo, rice or other grain
Diana Edelman is the founder of Vegans, Baby. A Las Vegas resident, she spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is alsoa partner with Life is Beautiful, curating the all-vegan Farm Stand.