A delicious, nut-free vegan spiced beans dish made with onions, tomato paste and coconut cream – perfect for a gluten-, egg- and lactose-free lunch!
Special diets: Vegetarian | nuts-free | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: soy |
⏱ 35 mins – easy
🍽 4 servings – 490 kcal per serving
|
Serving
292g |
Fat
23g |
Sat. fat
17g |
Sodium
652mg |
|
Carbs
69g |
Fibers
3g |
Sugars
61g |
Proteins
3g |
INGREDIENTS
- 1½ cups cow peas
- 2 onions
- 2 tbsp vegetable oil
- 5 oz tomato paste
- 14 oz coconut cream
- 2 tsp paprika
- ½ tsp chili powder
- ½ tsp cumin
- 2 tsp brown sugar
- 1 tsp salt
- ½ tsp black pepper
TOOLS
- 1 bowl
- 1 knife
- 1 colander
- 1 saucepan
- 1 spoon
- 1 serving plate
STEPS
Pour 3 cups of water into a bowl. Add the cowpeas to the bowl and soak for 10 minutes.
Drain the soaked cowpeas in a colander.
Peel and chop the onions.
Drizzle vegetable oil over a saucepan and turn on the heat. Add the chopped onions and cook for 5 minutes. Then add the tomato paste, coconut cream, paprika, chili powder, cumin, brown sugar, salt, and black pepper. Stir with a spoon, then add the drained cowpeas. Cook over low heat for another 15 minutes, then remove from heat.
Transfer to a serving plate.
It’s ready to be served !
