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Black-Eyed Pea, Ground Turkey, and Chard Stew

Posted By Chris On April 11, 2010 @ 5:32 pm In Main Dishes,Mediterranean,Mediterranean Hot and Spicy,Middle Eastern | 2 Comments


This stew is based on one made with ground lamb in Mediterranean Hot and Spicy. I don’t usually cook with black-eyed peas, and don’t think I’ve had many dishes where they were a main component — usually I’ve experienced them as a side dish. This stew was bursting with flavor and, according to Lisa, was even better the next day as delicious leftovers for lunch.

Black-Eyed Pea, Ground Turkey, and Chard Stew
1 cup dried black-eyed peas
1/4 cup olive oil
1 cup chopped onion
Sea salt and freshly ground pepper
1/2 lb ground turkey
2 tbsp red pepper paste
1 cup canned chopped tomatoes, with juice
pinch of hot red pepper flakes
1 cup vegetable stock
leaves from 1 bunch of chard, coarsely chopped

In a medium saucepan, cover the black-eyed peas with water by 2 inches, bring to a boil, and cook for 5 minutes. Drain, add fresh water just to cover the peas, and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until just tender. Drain once again.
In a dutch oven over medium-high heat, heat the oil. Add the onion, salt to taste, and saute for four minutes until tender. Add the turkey and saute until firm and cooked through, about 8 minutes. Add the pepper paste and stir for 30 seconds. Add the tomatoes, red pepper flakes, black-eyed peas, and vegetable stock. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until the peas are very tender. Add the chard and toss to wilt. If the dish is watery, increase the heat and stir until mostly evaporated. Adjust seasonings, and serve.

4 Servings


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