Black-Eyed Pea Stew with Tomato (Red-Red)

Ingredients

• refined coconut oil
• large yellow onion, quartered lengthwise and thinly sliced
• jalapeño chilies, stemmed, halved, seeded and thinly sliced
• ounce piece fresh ginger, cut into 4 to 6 chunks
• tablespoon tomato paste
• tablespoon curry powder
• teaspoon chipotle chili powder
• Four 15½-ounce cans black-eyed peas, drained and rinsed
• tablespoons soy sauce
• pint cherry or grape tomatoes, halved
• Kosher salt and ground black pepper
• Lime wedges, to serve
• Plantain chips, to serve