Recipe: Black-Eyed Pea Paella

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From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.

(Makes 6 servings)


  • 3 Tbsp coconut or olive oil
  • 3 stalks celery, chopped
  • 1 sweet red pepper, chopped
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 hot red pepper, chopped
  • 9 oz mushrooms, sliced
  • 9 oz tempeh, cut into cubes
  • 2 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh savoury
  • 1 Tbsp soy sauce
  • 1 cup short grain brown rice
  • 2 cups vegetable broth
  • 1 can (14 oz) black-eyed peas, drained and rinsed
  • 2 Tbsp thyme leaves

1) In a wok or flameproof tagine*, heat oil over medium heat. Sauté celery and onion for 5 minutes.

2) Add sweet and hot peppers, garlic, and mushrooms and cook, stirring frequently for 3 minutes or until vegetables are soft.

3) Stir in tempeh, rice, rosemary, and savory and cook, stirring for a minute to coat the rice.

4) Add vegetable stock and soy sauce and bring to a boil. Cover, reduce heat and simmer for 40 minutes or until tender.

5) Stir in peas and thyme.

*A tajine, or tagine, is an historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked.

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