In a large pot, melt the coconut oil over medium heat.
Add the onions and garlic and cook for 2 minutes, stirring occasionally.
Add the celery and bell pepper and cook for a few minutes longer.
Stir in the oregano, thyme, chipotle powder, and paprika and cook for about 30 seconds.
Add the vegetable broth, water, wakame flakes, and black-eyed peas (A). Bring to a gentle simmer and cook, uncovered, for about 30 minutes, adding more water if needed.
After the stew is cooked through, stir in the kale (B) and keep over the heat for a minute longer - just long enough to wilt the kale.
Add the lemon juice and turn off the heat. Top with parlsey and serve.
A: variation - add 1 cup of diced smoked tofu when you add the black-eyed peas
B: Adding the kale at the end of the cooking process ensures that it is softened enough to be enjoyed without destroying all the nutrients through heat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2534g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 8247.6mg||284 %|
|Potassium 1200.4mg||32 %|
|Total Carbohydrate 83.8g||25 %|
|Dietary Fiber 16.4g||65 %|
|Sugars, other 67.4g|
|Protein 18.1g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 435
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