Ingredients

For 6 servings 2 cups dried red peas (2 tins of kidney beans) 2 tbsp. vegetable or coconut oil 1 green bell pepper 2 cups of coconut milk 1/2 cup water 1/2 tsp. Himalayan salt 1 tsp. black pepper 1 tsp. pimento 2 spring onions (scallions) 1 small onion 1 medium carrot chopped 3-5 sprigs of fresh thyme 3 garlic cloves minced 1/4 tsp. fresh ginger, grated 1 vegetable bouillon 1 scotch bonnet pepper intact (do not cut)

Dumplings/Spinners

1 cup of spelt flour 1/4 cup cold water 1/4 tsp. Himalayan salt

Preparation for the Stew Peas

1. Soak the red peas in water overnight or for at least 8 hours.
2. Discard water and rinse the red peas, place them in a large pot with water and bring to boil, lower heat to simmer until tender for 1 hour.
3. Cut up all the remaining ingredients(add the scot bonnet pepper in tact)
4. Add the 2 cups of coconut milk to the red peas and cook for 2 minutes.
5. Add the onions, scallion, garlic, carrot, grated ginger, the fresh thyme, pimento and the salt. Then cook for 5 minutes, the cover the pot and let it simmer down.

Preparation for the Dumplings/Spinners

1. Place spelt flour and salt in a bowl. Gradually add the water to the dumpling dough and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make a ball first then roll into long thin dumplings.
2. Drop into the simmering stew.
3. Add the green peppers, vegetable bouillon and the black pepper to add to the taste.
4. Total cook time 20minutes for your Vegan Jamaican style Stew Peas.