Black-Eyed Peas with Spinach & Fennel

A Greek vegetarian stew that’s nourishing, full of flavor, and super simple to make!

Black-eyed peas combined with spinach and fennel simmer away in a light tomato base to create a hearty stew perfect for a weeknight meal. It’s a simple, comforting dish that comes together with pantry staples and fresh vegetables. The black-eyed peas add a creamy texture, while the fennel and mint bring a touch of aromatic brightness. Serve with crusty bread and a drizzle of olive oil for a delicious, wholesome meal.

I love the combination of fennel and spinach. The fennel has bright and light notes, and spinach adds a lovely creaminess to this stew. Feel free to add more vegetables! Carrots and any leftover greens, such as chard and kale, are all excellent additions. Beans and greens are an actual thing! This is the Greek version, and it is a very popular (nistisimo) recipe that is cooked during Lent.

Why will I want a double batch of this?

Fresh, bright fennel,

Creamy, melt-away spinach,

Hearty, plump black-eyed peas

tender onions with aromatics

Light, flavorful tomato broth.

What do I need to make black-eyed pea stew?

Black-eyed peas –if you like soaking your own beans, you’ll need at least 6 hours to overnight to prepare uncooked black-eyed peas, but you can skip this step if you can find canned peas.

Diced Tomatoes -pureed or a can of crushed tomatoes or tomato sauce would work perfectly.

Onion -finely chopped in a flavorful olive oil to start the base of your stew.

Garlic cloves -grated or minced to melt into the onion for the best flavor.

Olive oil -I like to use a lot of this when sauteing the onions, fennel, and garlic to add a beautiful, rich flavor to the stew.

Fennel bulb -finely chopped like the onion. Fennel is great raw and cooked. I love to thinly slice the bulb and add it to salads for loads of freshness. In its raw state, it has a refreshing, almost licorice-like flavor. My halloumi and fennel salad is a great recipe for getting acquainted with fennel. Print this recipe here.

Spinach leaves -roughly chopped, or you can leave baby spinach leaves whole because they will wilt down into small pieces.

Vegetable broth -you can use water instead, or if you don’t need to keep it vegan, you could use chicken broth in a pinch.

Salt & black pepper -season as you go with this duo so the soup builds in flavor.

Crushed red pepper flakes -use as much as you like, but we enjoy the subtle heat to balance the dish.

Fennel fronds -finely chopped to stir into the stew at the end for more fennel flavor.

Dried mint -I like to use this because it really freshens the whole thing, but if you don’t care for it, you could add chopped fresh parsley or dried oregano.

How do I prepare black-eyed peas? 

Rinse and soak the black-eyed peas in water for at least 6 hours or overnight. Drain and rinse before using.

What’s the best way to soften the veggies?

Add olive oil and onion to a large pot over medium heat. Cook until softened, about 5 minutes. Add the grated garlic and chopped fennel bulb, and sauté for another 3-4 minutes until fragrant.

How long do I cook black-eyed peas with spinach & fennel?

Add the drained black-eyed peas, canned tomatoes, salt, black pepper, and red pepper flakes to the pot. Pour in enough water to cover the beans by about 2 inches. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour or until the beans are tender.

When do I add the greens?

Stir in the chopped spinach, fennel fronds, and dried mint. Cook for another 5-10 minutes until the spinach wilts. Taste and adjust seasoning as needed.

What’s the best way to serve this?

Ladle into bowls, drizzle with extra olive oil, and enjoy with crusty bread!

What can I add to change things up for next time?

Try adding a squeeze of lemon juice for extra brightness, or stir in some fresh dill for even more Greek flavor.

Can I make it ahead?

This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 4 days.

Does it freeze well? 

Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium heat. If it thickens too much, add some water or broth while reheating.

Do you have more vegetarian dishes?

Spinach & Feta Pastitsio (vegetarian)

Vegetarian Bolognese Sauce

Greek Stuffed Cabbage Rolls (Vegetarian)

Vegetarian Gemista: Vegetarian Stuffed Roasted Peppers & Tomatoes

Greek Style Vegetarian Stuffed Eggplant: Melitzanes Papoutsakia

Vegetarian Moussaka

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