Aside from featuring recipes using pantry staples from recipe bloggers, we’ve also added Las Vegas chefs’ recipes to the mix. You can check out the entire series over on our YouTube channel or IG TV.

First up: Chef Iman Haggag of the Las Vegas vegan restaurant POTs, shares what to do with those cans of Blackeye peas and diced tomatoes hanging out in your pantry in this easy vegan recipe you can make at home with staple ingredients.

Recipe with pantry staples – Blackeye peas and canned tomatoes

Blackeye Pea Soup by Chef Iman Haggag

Ingredients

• EVOO
• 1 large yellow onion, chopped
• 4 garlic cloves, chopped
• 1 celery stock, chopped
• 2 – 3 carrots, peeled and chopped
• 1 15 oz. can diced tomato
• 2 cups water
• 1 dry bay leaf
• 1 1/2 tsp ground cumin
• 1 tsp dry orgeano
• 1/2 tsp paprika (if you want spice)
• 2 15 oz. cans blackeye peas, drained and rinsed
• 1 cup fresh parsley, chopped
• kosher salt and black pepper to taste

Instructions

In large pot or Dutch oven, heat EVOO over medium until shimmering — but not smoking.

Add onions and garlic and sauté until translucent and fragrant

Add celery and carrots and cook for 5 minutes, tossing regularly

Add diced tomatoes with their juices, water, bay leaf, spices, salt and pepper and bring to boil

Add blackeye peas and boil for 5 minutes, then lower heat

Cover part-way and let simmer for 15 – 20 minutes, stirring occasionally (if stew looks dry, add water)

Add parsley

To serve

Transfer to bowls and serve with warm pita or on top of orzo, rice or other grain

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