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Black-eyed Pea Stew

for the new year

It’s long been said that bringing in the new year with a dish of black-eyed peas is a recipe for good luck. Here, chia seeds make this homey recipe extra lucky by adding plenty of omega fats, fiber, and minerals. 


3 Tbsp Coconut Oil
2 Cups organic Tempeh, crumbled into fine bits
2 Cups yellow Onion, diced (about one large)
6 cloves Garlic, minced
½ Cup Carrots, diced
½ Cup Celery, diced
2 Cups dried Black-Eyed Peas, picked over and rinsed
¼ Cup Navitas Naturals Chia Seeds
2 Bay Leaves
2 tsp Chipotle Powder
¼ tsp Cayenne Powder
¼ tsp Liquid Smoke (optional)
2 Quarts Vegetable Broth
6 Cups collard greens, de-stemmed and sliced into chiffonade 
Sea Salt and freshly ground Black Pepper, to taste


In a large stock pot, melt 2 tablespoons of the coconut oil over medium heat. Add the tempeh and a pinch of salt, and cook for 3-4 minutes, stirring frequently to prevent burning. Add the remaining tablespoon of coconut oil, along with the onion, and cook for another 2-3 minutes. Stir in the garlic, carrots, and celery, and sauté the vegetables for 4-5 minutes to soften. Add the black-eyed peas, chia seeds, bay leaves, chipotle, cayenne, liquid smoke and vegetable broth, as well as 2 cups of purified water and a half teaspoon of sea salt, and stir to combine. Cover, bring to a boil, then reduce heat to a simmer and continue to cook covered for about 75 minutes, stirring occasionally, or until the black-eyed peas are fully cooked through – add more water if needed. Once fully cooked, taste and adjust seasonings as desired, then a remove from the heat and sprinkle in the swiss chard. Mix well, and let the chard “cook” for a couple minutes in the hot soup before serving.

Serve hot, with freshly ground black pepper. Keeps for up to one week refrigerated.

Yield: 6-8 servings

Submitted By

Julie Morris