Step 1

Heat oil in a saucepan or Dutch oven over medium heat. Add garlic and saute for a few seconds until aromatic.

Step 2

Add onions along with salt and ground black pepper to taste. Saute five minutes or until onions are soft and just beginning to brown.

Step 3

Add the ground cardamom, ground ginger, ground allspice, ground black mustard seeds and dried thyme. Mix and saute for a minute or two.

Step 4

Add all the veggies - carrots, bell peppers, potatoes and sweet potatoes. Mix well, cover, and cook until vegetables are just beginning to get tender, three to four minutes.

Step 5

Add the black eyed peas (drained) and the scotch bonnet pepper and mix in. Add two cups water. Mix everything well and bring to a boil.

Step 6

Cover the pot, lower heat and simmer the stew for 15-20 minutes or until all the vegetables are cooked through and the stew is thick. You can mash some of the beans and veggies with the back of the ladle to thicken the stew further. Add salt as needed. Garnish with cilantro or parsley and serve hot.