The addition of peas and beans to stews long ago was a way of stretching the meat. And what a delicious addition they were; the favourite being black-eye peas. Creamy, with a satisfying mouthfeel, and infused with the flavour of the meat or chicken with which they were cooked, the peas in the stew became an equal partner in the pot.
Other legumes such as kidney beans and chickpeas also make perfect additions to stews and curries because they can stand up to the long cooking. For this recipe, I used chickpeas, but you can use black-eye peas, kidney, red, black, lima or various heirloom beans. I prefer to use dried beans that need an overnight rehydration but if you prefer canned, then by all means use that.
