Black-eyed Pea Stew with Green Chilli Salsa Recipe

• 50 ml extra virgin olive oil
• 1 carrot, peeled and diced
• 1 celery stick, diced
• 1/2 red capsicum, diced
• 1 red onion, diced
• 4 cloves of garlic, diced
• 1 cinnamon stick (about 4 cm)
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 tin tomatoes
• 2 teaspoons brown sugar
• 2 tins black-eyed peas or 3/4 cup dried black eyes, pre-soaked overnight
• 150 ml vegetable stock
• Salt and pepper

For the green salsa:

• 7 long green chillies, seeds removed
• 1 bunch of fresh coriander
• 1 clove garlic
• 1 lime, juiced
• Salt and pepper, big pinch of each
• 100 ml extra virgin olive oil

To finish:

• 1 cup natural coconut yogurt