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. She previously lived and worked in Thailand working for an elephant sanctuary and has traveled around the world speaking about the realities of elephant tourism, being a positive activist and entrepreneur at events including TBEX, SEED Food + Wine, VegFest Puerto Rico, VegFest Toronto and more. Diana is a proud partner with the James Beard Foundation and curates their Vegas Vegan Dinner series at the famous James Beard House, as well as the vegan activation, The Farm Stand, at Las Vegas’ Life Is Beautiful festival.