Vegan Black-Eyed Pea Stew

• 2 tbsp Olive oil
• 1 large Yellow onion
• 3 pieces Celery
• 4 cloves Garlic
• 2 tsp Smoked paprika
• 6 sprigs Fresh thyme
• 800 g Canned chopped tomatoes
• 300 g Black-eyed peas, dried
• 1.2 liters Vegetable stock
• 1 tbsp Apple cider vinegar

1. Heat the olive oil in a large pot over a medium heat. Finely chop the onion and celery, then add to the pot and cook for 8 to 10 minutes until softened and lightly golden.
2. Crush or finely chop the garlic and stir it in for 1 minute until fragrant. Add the smoked paprika and stir for 30 seconds to bloom the spice without letting it catch.
3. Add the canned tomatoes, black-eyed peas, vegetable stock and thyme sprigs. Bring to the boil, then reduce to a gentle simmer and cook, partially covered, for 55 to 60 minutes until the peas are tender and the stew is thick.
4. Remove the thyme sprigs, then stir in the apple cider vinegar. Simmer for 2 to 3 minutes, then taste and adjust with a little more vinegar if you want it brighter.

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