![](https://cdn.statically.io/img/www.allrecipes.com/thmb/EyKteTYuBg9tKK4b-iEUepUhWYA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/935158-b56c962d99234bc98a7107612b86f268.jpg)
Ingredients
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½ red bell pepper
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1 tablespoon olive oil
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1 onion, chopped
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1 celery stalk, chopped
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2 cloves garlic, minced
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1 cup water
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1 cup vegetable broth
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3 plum tomatoes, chopped
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1 (15 ounce) can black-eyed peas, drained and rinsed
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1 (15 ounce) can sweet potatoes, drained and cut into chunks
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1 tablespoon brown sugar
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1 ½ teaspoons cinnamon
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⅛ teaspoon cayenne pepper
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¼ teaspoon crushed red pepper flakes
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1 bay leaf
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1 pinch dried thyme
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1 pinch dried basil
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1 pinch dried oregano
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1 pinch dried rosemary
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1 pinch garlic powder
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1 pinch onion powder
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1 pinch mustard powder
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1 pinch cumin
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1 pinch coriander
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salt and cracked black pepper to taste
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2 tablespoons chopped fresh parsley
Directions
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Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
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Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
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Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
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Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.
Nutrition Facts (per serving)
134 | Calories |
2g | Fat |
25g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 134 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Sodium 255mg | 11% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 4g | 15% |
Total Sugars 6g | |
Protein 4g | 9% |
Vitamin C 31mg | 34% |
Calcium 55mg | 4% |
Iron 2mg | 9% |
Potassium 401mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.