Black-Eye Pea and Tomato Stew (Red-Red)

The kids and I like to eat this with rice, my wife prefers not to eat the rice.

•  Oil
  • 1/4 cup refined coconut oil OR
  • 1/4 cup canola oil
• 1 large yellow onion, quartered lengthwise and thinly sliced
• 2 jalapeño chilies, stemmed, halved, seeded and thinly sliced
• 1 3-ounce piece fresh ginger, cut into 4 to 6 chunks
• 1 tablespoon tomato paste
• 1 tablespoon curry powder
• 1 teaspoon chipotle chili powder
• Black-Eyed Peas
  • 14½-ounce cans black-eyed peas, drained and rinsed OR
  • 1 pound of dry beans, soaked over night and cooked for al dente
• 1 1/2 cups water
• 2 tablespoons soy sauce
• Tomatoes:
  • 1 pint cherry or grape tomatoes, halved OR
  • 15 oz can of Petite Diced Tomatoes
• Kosher salt and ground black pepper
• Lime wedges, to serve
• Plantain chips, to serve

1. In a large Dutch oven over medium-high, heat the coconut oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 5 minutes. Stir in the jalapeños, ginger, tomato paste, curry powder and chipotle powder. Cook until fragrant, about 1 minute.
2. Add the black-eyed peas and stir well. Stir in the water, soy sauce and tomatoes, then bring to a simmer. Reduce to medium-low and cook, uncovered, stirring occasionally and adjusting the heat to maintain a gentle but steady simmer, until slightly thickened, about 20 minutes.

3. Remove and discard the ginger chunks, then taste and season with salt and pepper. Let cool for 5 minutes. Serve with lime wedges and plantain chips.