Black-Eyed Pea Stew with Tomatoes

Ingredients

• 1 cup black-eyed peas
• 2 cups cherry tomatoes
• 1 large onion
• 2 medium carrot
• 2 celery
• 3 garlic
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 2 cups kale
• 0.5 cup parsley
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 bay leaves

Instructions

1. 1Soak black-eyed peas in water overnight, then drain.
2. 2In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery, sauté until softened.
3. 3Add minced garlic, smoked paprika, and ground cumin, sauté for another 2 minutes until fragrant.
4. 4Add drained black-eyed peas, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat to simmer.
5. 5Simmer for about 30 minutes, or until black-eyed peas are tender.
6. 6Add halved cherry tomatoes and chopped kale to the pot. Simmer for an additional 10 minutes.
7. 7Remove from heat. Discard bay leaf. Stir in fresh parsley and lemon juice.
8. 8Adjust seasoning with salt and pepper to taste.
9. 9Serve hot, drizzled with a bit more olive oil if desired.
10. 10Garnish with additional fresh parsley before serving.