Bang Bang Chicken with Crispy Panko Crust – Your New Favorite Spicy Chicken Recipe

Growing up in Morocco, cooking was a daily ritual, a symphony of spices and fresh ingredients. My culinary training in Paris taught me precision and the art of classic sauces. Now, living in the vibrant, melting-pot food scene of New York City, I love taking those foundations and giving them an exciting, modern twist. That’s exactly what I’ve done with this incredible Bang Bang Chicken recipe, which features a signature crispy panko crust. It’s a dish that perfectly embodies the boldness I adore about NYC’s food landscape: crunchy, creamy, and with just the right kick. If you’re searching for an easy bang bang chicken recipe that truly delivers on flavor and texture, you’ve found it!

Imagine biting into perfectly cooked chicken tenderloins, each piece encased in a golden, gloriously crispy panko crust that shatters delicately. Then, your palate is greeted by my homemade bang bang sauce recipe – a luscious, creamy, sweet-and-spicy concoction that clings beautifully to every crevice. The aroma alone is enough to transport you; the sweet chili and Sriracha mingling with the subtle garlic powder from the chicken batter creates an intoxicating fragrance that will make your kitchen the envy of the block. It’s a dance of textures and temperatures, with the warm, tender chicken contrasting with the cool, vibrant sauce.

What sets my version apart is twofold: the meticulous attention to achieving that perfectly crispy panko crust, a technique I honed over years of perfecting fried dishes, and the balanced complexity of the homemade bang bang sauce. While many recipes opt for a quick whisk, I’ll show you how a few simple considerations can elevate your sauce from good to unforgettable. I’ll even share mia’s Pro Tip for ensuring your chicken stays ultra-crispy, alongside a common mistake to avoid that often leads to a soggy result. Trust me, with my guidance, this spicy chicken recipe will become a staple in your home.

Why This Bang Bang Chicken Recipe Is the Best

My version of Bang Bang Chicken stands out because it marries bold flavors with a superior texture. The secret lies in the double-dredging technique and the addition of cornstarch to the batter, creating an incredibly light yet durable coating. This isn’t just fried chicken; it’s a crispy masterpiece. My French culinary training taught me the importance of a well-balanced sauce, and this bang bang sauce is no exception – it’s creamy, sweet, and spicy, hitting all the right notes without overpowering the crispy chicken.

The perfected texture comes from using panko breadcrumbs, known for their larger, flakier texture compared to regular breadcrumbs, which translates to an extra-crispy exterior. I also make sure the oil temperature is just right, ensuring a quick fry that cooks the chicken through while developing that irresistible golden-brown crunch. Each piece is tender and juicy on the inside, a beautiful contrast to the crisp outside, making every bite satisfying.

This recipe is surprisingly foolproof and fast, especially for eager home cooks. While deep-frying might sound intimidating, I’ve broken it down into simple, manageable steps, including specific temperature guidance. Even if you’re new to frying, my clear instructions and tips will help you achieve restaurant-quality results in under an hour. It’s a fantastic weeknight meal that tastes like you spent hours in the kitchen!

Bang Bang Chicken Recipe Ingredients

When I head to the farmers market here in NYC, I’m always looking for the freshest ingredients, and for this bang bang chicken recipe, quality makes a difference. The tenderloins should be plump, and the fresh parsley really brightens the dish. My mother always said, “Good food starts with good ingredients,” and I live by that philosophy, even when whipping up fun, spicy dishes like this one.

Ingredients List

• 1 cup (232 g) mayonnaise
• ½ cup (132 g) Thai sweet chili sauce
• 1 teaspoon Sriracha, (or more to taste)
• 2 tablespoons honey
• 1 ½ pounds boneless skinless chicken tenderloins
• 1 cup (245 g) buttermilk
• ¾ cup (94 g) all-purpose flour
• ½ cup (64 g) cornstarch
• 1 large egg, (room temperature)
• 1 tablespoon Sriracha
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• teaspoon cayenne pepper, (optional)
• 2 cups (216 g) panko breadcrumbs, (plain)
• canola oil, (for frying)
• parsley, (chopped, for garnish)

Ingredient Spotlight

Mayonnaise: This is the creamy backbone of your bang bang sauce. I recommend a good quality, full-fat mayo for the best richness and emulsification. Brand matters here; a well-made mayonnaise will hold the sauce together beautifully. If you’re out of traditional mayo, a Greek yogurt alternative can work in a pinch for creaminess, but it will add a slight tang and reduce the richness, so you might need to adjust the honey to balance it.

Thai Sweet Chili Sauce: Essential for that signature sweet and tangy foundation of the bang bang sauce. Look for a brand with a good balance of sweet, heat, and garlic. It’s widely available in the international aisle of most US supermarkets. If you absolutely can’t find it, a mix of apricot jam and a touch of rice vinegar could offer a similar sweet-sour profile, though it won’t have the same depth of chili flavor.

Chicken Tenderloins: I prefer tenderloins for their even cooking and consistent texture, making them perfect for this easy bang bang chicken. They’re also less prone to drying out than breasts. When selecting, look for plump, pale pink pieces. If you only have chicken breasts, cut them into 1-inch thick strips of similar size to ensure even cooking, though they might require slightly less frying time.

Buttermilk: This acidic ingredient is crucial for tenderizing the chicken and helping the batter adhere. It gives the chicken a moist, flavorful interior. If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with regular milk to the 1-cup line. Let it sit for 5 minutes until it curdles slightly before using.

Panko Breadcrumbs: These Japanese breadcrumbs are non-negotiable for that extra crispy panko crust. They are lighter and flakier than traditional breadcrumbs, preventing the chicken from becoming heavy or greasy. You can find them in most grocery stores, usually next to regular breadcrumbs. Avoid substituting with standard fine breadcrumbs, as they will result in a denser, less crispy crust.

How to Make Bang Bang Chicken — Step-by-Step

Making perfect crispy Bang Bang Chicken is simpler than you might think, and I’m here to guide you through each step to ensure a delicious outcome every time.

Step 1: Prepare the Bang Bang Sauce

In a small bowl, combine 1 cup (232 g) mayonnaise, ½ cup (132 g) Thai sweet chili sauce, 1 teaspoon Sriracha (or more to your heat preference), and 2 tablespoons honey. Whisk all the ingredients together until the sauce is smooth and thoroughly combined. Cover and refrigerate until ready to use, allowing the flavors to meld.

💡 mia’s Pro Tip: For an extra smooth sauce, use an immersion blender or a mini food processor. This creates a beautifully emulsified sauce with a silky texture that clings perfectly to the chicken.

Step 2: Marinate and Batter the Chicken

In a medium mixing bowl, whisk together 1 cup (245 g) buttermilk, ¾ cup (94 g) all-purpose flour, ½ cup (64 g) cornstarch, 1 large room-temperature egg, 1 tablespoon Sriracha, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and if you like a little extra heat, ¼ teaspoon cayenne pepper. Add the 1 ½ pounds boneless skinless chicken tenderloins to the batter and toss to ensure each piece is fully coated. Let it sit for at least 15 minutes, or up to 30 minutes in the refrigerator, to allow the buttermilk to work its magic.

⚠️ Common Mistake to Avoid: Don’t skip the buttermilk! It’s essential for both tenderizing the chicken and allowing the panko coating to adhere properly. Without it, your chicken might be dry, and the crust less secure.

Step 3: Coat the Chicken with Panko

Pour 2 cups (216 g) plain panko breadcrumbs onto a shallow plate or a wide, shallow dish. Working one piece at a time, remove the chicken from the batter, gently shaking off any excess. Dredge the chicken thoroughly in the panko, pressing lightly to ensure the breadcrumbs adhere completely to all sides. Arrange the coated chicken pieces on a clean plate. Repeat this process with all remaining chicken pieces. Set aside while you prepare your frying oil.

Step 4: Fry the Chicken Tenderloins

To a large, sturdy skillet or Dutch oven, add about an inch of canola oil. Heat the oil over medium-high heat until it reaches a consistent temperature of 365°F (185°C). Use a cooking thermometer to monitor this carefully. Working in batches to avoid overcrowding the pan (which can lower oil temperature and lead to soggy chicken), carefully add the coated chicken pieces. Cook for about 2-3 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) as verified with an instant-read thermometer. Remove fried chicken and transfer to a paper towel-lined plate to drain any excess oil. Ensure the oil returns to 365°F before adding the next batch.

💡 mia’s Pro Tip: The oil temperature is critical! Too low, and your chicken will absorb too much oil and be greasy. Too high, and the outside will burn before the inside is cooked. A reliable thermometer is your best friend here. French technique emphasizes precision, and this is where it truly shines.

Step 5: Toss and Serve

Once all the chicken is fried, transfer it to a large serving plate. Drizzle liberally with the prepared bang bang sauce. For that extra touch of freshness and vibrant color, sprinkle with freshly chopped parsley. Serve warm and enjoy your homemade easy bang bang chicken!

Serving & Presentation

Serving this Bang Bang Chicken is all about celebrating its vibrant flavors and textures. I love to arrange the golden, crispy chicken artfully on a platter, then cascade the luscious bang bang sauce generously over the top. The contrast of the creamy, orange-hued sauce against the golden chicken is visually striking. A flourish of freshly chopped parsley adds a pop of green and a touch of brightness, echoing the fresh herbs I always reach for in my Moroccan kitchen. For an elevated touch, you could even add a sprinkle of toasted sesame seeds, a nod to Asian-inspired flavors, or some thinly sliced scallions.

For me, food is an experience, and presentation is key, a lesson deeply ingrained during my time in Paris. I often serve this dish family-style, with individual bowls of extra sauce for dipping – because who doesn’t love more of that incredible homemade bang bang sauce?

This spicy chicken recipe pairs wonderfully with a variety of sides. In my NYC kitchen, I often opt for something fresh and crisp to balance the richness. Think a simple steamed jasmine rice to soak up every drop of sauce, or a refreshing cucumber and avocado salad with a light vinaigrette. If you want to lean into a more substantial meal, consider some stir-fried noodles or a quick sauté of snap peas and bell peppers. The versatility of bang bang chicken means it can be the star of a casual weeknight dinner or a show-stopping dish for entertaining.

Make-Ahead, Storage & Reheating

Living in the hustle and bustle of NYC, I’ve mastered the art of efficient meal prep without sacrificing flavor. This Bang Bang Chicken is surprisingly adaptable for make-ahead options, allowing you to enjoy that crispy goodness even on your busiest days. Planning ahead means less stress and more enjoyment of your home-cooked meals!

For the best experience, I recommend making the bang bang sauce recipe up to 5 days in advance and storing it covered in the refrigerator; the flavors deepen beautifully. The chicken itself is best when fried fresh, but you can certainly batter and bread the tenderloins a few hours ahead of time and keep them chilled until you’re ready to fry.

If you have leftovers of the fried chicken (without the sauce), the absolute best way to reheat them is in an air fryer at 375°F (190°C) for 5-7 minutes, or in a conventional oven at 400°F (200°C) for 10-15 minutes, until crispy and heated through. Avoid the microwave, as it will make the beautiful panko crust soggy. Once reheated, toss immediately with fresh bang bang sauce for that delectable experience.

Variations & Easy Swaps

Part of the joy of cooking, for me, is adapting a recipe to suit different tastes or dietary needs. This Bang Bang Chicken recipe is incredibly versatile, and you can easily tweak it to become your own masterpiece, much like how a classic tagine in Morocco can take on endless variations depending on the day’s market finds.

Air Fryer Bang Bang Chicken

If you’re looking to cut down on oil or simply prefer a less hands-on cooking method, an air fryer is a fantastic alternative. After coating the chicken in panko, lightly spritz or brush the pieces with oil. Air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through, until golden and cooked through. The result is still beautifully crispy, though the texture will be slightly different from deep-fried. This method still allows you to enjoy that amazing homemade bang bang sauce with a lighter touch.

Gluten-Free Bang Bang Chicken

Making this recipe gluten-free is very straightforward! Simply swap the all-purpose flour for a good quality gluten-free all-purpose flour blend (one that contains xanthan gum works best for structure), and ensure you use certified gluten-free panko breadcrumbs. I’ve tested this, and the crispiness and flavor remain remarkably similar, allowing everyone to enjoy this delightful spicy chicken recipe without compromise.

Honey-Garlic Bang Bang Chicken

For those who prefer a milder heat or a richer, sweeter flavor profile, consider adjusting the Sriracha down to ½ teaspoon in both the sauce and the chicken batter. Then, increase the garlic powder in the batter to 1 teaspoon and add 1-2 cloves of minced fresh garlic to the sauce. This creates a wonderfully aromatic, slightly less spicy version of Bang Bang Chicken that still delivers on that irresistible sweet and savory balance, reminiscent of some of the delightful sweet and savory preparations I learned in Paris.

Share Your Version!

I truly hope this Bang Bang Chicken recipe brings a burst of flavor and excitement to your table, just as it does to mine! There’s nothing I love more than seeing what you create in your kitchens.

Did you make it? Please leave a star rating and a comment below to let me know how it turned out – your feedback truly inspires me. And if you snap a photo, be sure to share it on Instagram or Pinterest and tag @exorecipe so I can see your delicious creation! What’s your favorite way to serve this crispy chicken?

From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡

Smoky Black Eyed Pea Soup with Collard Greens – A Vegan Southern Classic

Growing up in Morocco, my mother’s kitchen was always filled with the aroma of cumin, coriander, and hearty legumes simmering away to perfection. While black eyed peas weren’t a staple in our particular region, the soulfulness of a well-made bean stew is something I carry with me to this day. There’s a magic to transforming simple ingredients into something deeply satisfying, and that’s precisely what I’ve aimed for with this smoky black eyed pea soup. It’s my plant-based tribute to the classic Southern comfort, packing in incredible flavor without any meat, and making it perfect for a healthy start to the year or a cozy meal anytime.

Imagine stepping into your kitchen and being greeted by the warm, earthy scent of smoked paprika mingling with sautéed aromatics – onion, carrot, and celery. The collard greens slowly wilting into the rich, tomato-infused broth add a touch of bittersweetness and vibrant color, while the black eyed peas themselves offer a creamy, tender bite. This vegetarian black eyed pea soup is a symphony of textures and flavors; the subtle tang of diced tomatoes, the herbal notes of thyme and basil, and of course, that unmistakable smoky essence that makes your palate sing. It’s like a warm hug in a bowl, a dish that feels both exotic and familiar at the same time, much like my journey from Paris to NYC.

This easy black eyed pea soup is more than just a recipe; it’s a celebration of simple, wholesome ingredients elevated through careful technique. I’ve perfected this version to ensure it delivers maximum smoky flavor and heartiness, all while keeping it vegan, gluten-free, and incredibly easy to make in one pot. You’ll discover my secret for achieving that deep smoky taste without bacon, and I’ll share a crucial pro tip on when to add your greens for perfect tenderness. Plus, I’ll highlight a common mistake that can lead to bland soup, so yours turns out vibrant and delicious every time.

Why This Smoky Black Eyed Pea Soup Recipe Is the Best

The secret to this smoky black eyed pea soup lies in a blend of techniques I’ve refined over years. My experience in Parisian culinary schools taught me the foundational importance of building flavor layers. Here, we start by blooming the smoked paprika with the aromatics, creating a rich, profound base that permeates the entire soup. This particular kind of paprika, a staple from my mother’s Moroccan kitchen, provides that deep, ‘slow-cooked’ smoky essence that typically comes from bacon, making this a truly satisfying vegetarian black eyed pea soup.

Achieving the perfect texture in a soup like this is paramount. You want the black eyed peas to be tender, never mushy, and the collard greens to be soft but still retain a slight bite. My method ensures that both elements are cooked to perfection. The long, gentle simmer allows the peas to absorb all the wonderful flavors, while adding the collard greens towards the end prevents them from becoming overcooked and losing their vitality. It’s a small detail, but it makes all the difference, transforming a simple ingredient into a textural delight.

I’ve designed this recipe to be foolproof and genuinely easy, making it accessible even for novice cooks. Everything comes together in one pot, minimizing cleanup and fuss. The steps are straightforward, and the ingredients are readily available, whether you’re shopping at a bustling NYC market or your local grocery store. It’s the perfect easy black eyed pea soup for a busy weeknight, yet sophisticated enough to impress guests, proving that wholesome, delicious food doesn’t have to be complicated.

Smoky Black Eyed Pea Soup Ingredients

The beauty of this smoky black eyed pea soup is how simple, yet flavorful, the ingredients are. I love finding fresh, seasonal produce at the Union Square Greenmarket here in NYC, but these pantry staples are accessible anywhere. My mother always taught me to source the best quality dried beans and spices, which truly makes a difference in the final dish.

Ingredients List

• 1 lb. black eyed peas, soaked see notes (or 3 cans (14oz), drained and rinsed)
• 2 tablespoon olive oil or 1/3 cup water
• 1 yellow onion, diced
• 2 large carrots, diced
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 teaspoon EACH thyme, basil, and oregano
• 1 teaspoon EACH garlic + onion powder
• 1/2 1 teaspoon red pepper flakes, optional
• 1 can (28oz.) diced tomatoes, with the juices
• 2 3 cups collard greens, chopped
• 6 cups low-sodium vegetable broth
• 1/2 1 teaspoon EACH salt + pepper, or to taste

Ingredient Spotlight

Black Eyed Peas: These legumes are the star, providing a creamy texture and earthy flavor. For dried peas, soaking overnight is ideal for quicker cooking and better digestion, a trick I learned from traditional North African cooking. If short on time, canned black eyed peas work beautifully; just make sure to rinse them thoroughly to reduce sodium and any metallic taste. They’re found in the dried bean or canned goods aisle of any US grocery store.

Smoked Paprika: This is our secret weapon for that deep, rich smoky flavor in this vegetarian black eyed pea soup. Unlike regular paprika, smoked paprika is made from peppers that have been dried and smoked over oak fires, imparting an incredible aroma. It’s readily available in the spice aisle. Don’t confuse it with sweet or hot paprika; look specifically for “smoked paprika” or “pimentón ahumado.” If you can’t find it, a tiny pinch of liquid smoke (1/4 tsp) combined with regular sweet paprika can work in a pinch, but the flavor won’t be quite as nuanced.

Collard Greens: These hearty greens add a lovely bitterness and texture, complementing the richness of the soup. They’re packed with nutrients and handle long cooking times well. Look for fresh, dark green leaves without yellowing or wilting, typically found in the produce section. If collard greens aren’t available, kale or even Swiss chard can be swopped in. Kale will hold its shape a bit more, while Swiss chard will wilt faster, so adjust cooking times accordingly. My mother would often use various wild greens depending on what was available, reflecting the adaptability of good home cooking.

Diced Tomatoes: A can of diced tomatoes brings acidity and a touch of sweetness, balancing the savory and smoky notes. The juices are important as they add to the broth’s depth. Opt for fire-roasted diced tomatoes if you want an extra layer of smoky flavor. San Marzano diced tomatoes are my favorite for their sweet, balanced taste, a quality I appreciated during my culinary training in Paris. If you don’t have diced, crushed tomatoes can be used, but the texture will be smoother.

How to Make Smoky Black Eyed Pea Soup — Step-by-Step

Making this hearty soup is truly a breeze, I promise! Just follow these steps, and you’ll have a warming bowl of deliciousness in no time.

Step 1: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat the olive oil or water over medium heat. Add the diced yellow onion, carrots, and celery, and sauté for 7-10 minutes until they soften and become fragrant. Next, stir in the minced garlic, smoked paprika, thyme, basil, oregano, garlic powder, onion powder, and red pepper flakes (if using). Cook for another 1-2 minutes, stirring constantly, until the spices are wonderfully fragrant. This step is crucial for building the flavor base of your smoky black eyed pea soup.

💡 mia’s Pro Tip: Toasting the spices with the aromatics helps to release their essential oils, intensifying their flavor and creating a much deeper, richer base for your soup. Don’t rush this step – it’s where the magic begins!

Step 2: Simmer the Soup to Perfection

Add the black-eyed peas (soaked or canned), diced tomatoes with their juices, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer. If using canned black-eyed peas, simmer for about 20 minutes. If using pre-soaked dried peas, you’ll need about 1 hour to 1 hour and 15 minutes, or until the peas are tender. Towards the end of the simmering time, about 5-10 minutes before the soup is done, stir in the chopped collard greens. They will wilt beautifully into the broth. Season generously with salt and pepper to taste.

⚠️ Common Mistake to Avoid: Don’t add salt too early, especially if using dried beans. Salting beans too soon can toughen their skins and prevent them from cooking evenly. Wait until the beans are almost tender before adjusting the seasoning.

Step 3: Finish and Serve

Once the collard greens are tender and the black-eyed peas are cooked through, your smoky black eyed pea soup is ready. Serve hot in bowls. A squeeze of fresh lemon juice over each serving bowl adds a lovely brightness that cuts through the richness and enhances all the flavors – a classic French technique for balancing dishes. This soup pairs perfectly with a slice of my slightly sweet vegan cornbread for a truly comforting meal.

Serving & Presentation

Serving this smoky black eyed pea soup is an art in itself, bringing out its comforting Southern charm with a touch of my NYC flair. I love to ladle generous portions into deep, rustic bowls, allowing the vibrant colors of the collard greens and the rich broth to shine. For an elevated presentation, a swirl of extra virgin olive oil or a drizzle of a spicy cashew cream can add a beautiful sheen and extra richness. A sprinkle of fresh chopped parsley or cilantro provides a fresh, aromatic finish that really brightens the whole dish, much like the fresh herbs my mother always used in our Moroccan tagines.

Don’t forget the squeeze of fresh lemon! It’s such a simple addition but elevates the entire flavor profile, cutting through the richness and bringing a delightful zing. This technique, taught to me during my pastry classes in Paris, reminds me that even savory dishes benefit from a hint of acidity for balance. For textural contrast, consider a spoonful of crunchy toasted pumpkin seeds or even some homemade croutons. This easy black eyed pea soup is incredibly versatile, making it a joy to present beautifully.

When it comes to pairings, this soup is a natural companion to something warm and bready. My preference is a slightly sweet vegan cornbread, as it perfectly soaks up the savory broth and adds a comforting, wholesome element. Alternatively, a crusty baguette (perhaps from a local NYC bakery) or a robust whole-grain bread would be fantastic. For a complete meal, a simple side salad with a light vinaigrette can provide a refreshing counterpoint to the soup’s richness.

Make-Ahead, Storage & Reheating

This smoky black eyed pea soup is an absolute dream for meal prepping, which is essential for my busy life here in NYC! I often make a big batch on a Sunday, and it keeps me nourished throughout the week. Like many hearty stews, it often tastes even better the next day as the flavors have more time to meld and deepen.

When reheating this vegetarian black eyed pea soup, sometimes the broth can thicken slightly. Don’t worry! Just add a splash of vegetable broth or even water until it reaches your desired consistency. I prefer reheating it slowly on the stovetop, allowing all those lovely flavors to re-awaken, but a microwave works just fine for a quick meal. Just be sure to stir it halfway through to ensure even heating.

For me, having a container of this southern black eyed pea soup in the fridge is like having a little taste of comfort readily available. It’s truly a nourishing, satisfying meal that stands the test of time, reflecting the robust and resilient nature of good home cooking, whether it’s from Morocco, Paris, or right here in my New York kitchen.

Variations & Easy Swaps

While this smoky black eyed pea soup is perfect as is, I love to experiment with flavors and adapt recipes to whatever I have on hand or what the season offers. Here are a few ways to switch things up:

Spicy Smoky Black Eyed Pea Soup

For those who like a bit of heat, consider doubling the red pepper flakes or adding a chopped jalapeño or serrano pepper along with the garlic. Another fantastic way to introduce spice is to stir in a teaspoon of harissa paste (a nod to my Moroccan roots!) or a dash of your favorite hot sauce right before serving. The heat beautifully complements the smoky flavor, creating a dynamic and exciting take on the soup.

Creamy Coconut Curry Black Eyed Pea Soup

This variation adds an incredible richness and a subtle, beautiful aroma. Simply stir in one can of full-fat coconut milk along with the collard greens during the last 5-10 minutes of simmering. For an extra layer of flavor, add 1-2 tablespoons of red curry paste along with the smoked paprika in step 1. The creamy coconut balances the smokiness and turns this into a lusciously comforting meal, reminiscent of some of the international influences I find in NYC’s diverse culinary scene.

Hearty Root Vegetable Smoky Black Eyed Pea Soup

To add more substance and a touch of sweetness, incorporate diced sweet potatoes or butternut squash. Add them along with the black eyed peas and broth, allowing them to simmer until tender. This makes the soup even more robust and satisfying, especially during colder months. You can buy pre-diced squash from your local grocery store to save on prep time, a little trick I often use when rushing between segments and classes.

Share Your Version!

I truly hope this smoky black eyed pea soup brings warmth and joy to your table, just as it does to mine. I pour my heart into developing these recipes, blending everything I’ve learned from my mother’s kitchen in Morocco, my culinary training in Paris, and the vibrant food scene here in NYC.

If you try this recipe, please let me know what you think! Leave a star rating and a comment below – your feedback means the world to me. And if you snap a photo of your beautiful creation, share it on Instagram or Pinterest and tag @exorecipes. I absolutely love seeing your culinary adventures! Tell me, what’s your favorite thing to serve alongside a hearty bowl of this vegan southern black eyed pea soup?

From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡