75 Min
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Black Eyed Pea Soup
Drizzled on this good-luck black-eyed pea soup, a single-origin olive oil with strong notes of fruitiness, bitterness and pungency beautifully complements the sweetness of the cardamom, cinnamon, and carrots.
Drizzled on this good-luck black-eyed pea soup, a single-origin olive oil with strong notes of fruitiness, bitterness and pungency beautifully complements the sweetness of the cardamom, cinnamon, and carrots.
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Cook Time
75 Minutes
Serves
6
Directions
Step 1
Soak the black-eyed peas in 3 to 4 cups of water for 3 to 4 hours or preferably overnight. Drain.
Step 2
Combine with 4 to 6 cups of water and salt and bring to a boil. Lower the heat and let the beans simmer covered for 45 minutes to an hour or until the beans are tender.
Step 3
In a separate pan, heat the olive oil and pop the cardamom seeds. Immediately add the onions.
Step 4
Cook the onions on high heat for 3 to 5 minutes, they should be wilted and slightly brown. Then, add the minced garlic, carrots, and potatoes. Cook on high for 5 to 7 minutes, then add the turmeric, cumin, and chile powder. Within a minute or two, add this masala to the beans.
Step 5
Bring the mixture to a boil and add the tomatoes, coconut milk, 3 to 4 cups of water and bring the entire mixture to a boil. Lower the heat and simmer the mixture for 20 to 30 minutes. The consistency should be soupy yet chunky.
Step 6
Add the rosemary and cinnamon and taste the soup – add salt if needed. Turn off the heat. Mince the greens and herbs and add to the soup. Drizzle with finishing olive oil just before serving.
Notes & Variations
- Here are the two oils I have been cooking with for quite some time — at home and at the restaurant. Entimio Italiano imports award-winning, unique extra-virgin oils from Tuscany that work great as finishing oils for salads and roasted meats. Roots olive oil is a brand brought in by a Greek enthusiast from the Messenia province of Greece that works well as a cooking oil.
- Serve the soup on its own or with a side of warm crusty bread or rice.
- The soup is best eaten the day it is prepared.
Ingredients
1 cup dried black-eyed peas
2 teaspoons sea salt
4 tablespoons olive oil
1 teaspoon cardamom seeds, slightly crushed
1 cup minced onions
1 teaspoon minced garlic
2 large carrots, peeled and cut into 1-inch pieces
1 large potato, peeled and cut into 1-inch pieces
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chile powder
One 14-ounce can chopped tomatoes
1/2 cup coconut milk
1 tablespoon chopped rosemary
1 teaspoon ground cinnamon
Salt or to taste
1 large bunch of greens such as kale, chard, or watercress
Small handful of herbs
Finishing olive oil
Step 1
Soak the black-eyed peas in 3 to 4 cups of water for 3 to 4 hours or preferably overnight. Drain.
Step 2
Combine with 4 to 6 cups of water and salt and bring to a boil. Lower the heat and let the beans simmer covered for 45 minutes to an hour or until the beans are tender.
Step 3
In a separate pan, heat the olive oil and pop the cardamom seeds. Immediately add the onions.
Step 4
Cook the onions on high heat for 3 to 5 minutes, they should be wilted and slightly brown. Then, add the minced garlic, carrots, and potatoes. Cook on high for 5 to 7 minutes, then add the turmeric, cumin, and chile powder. Within a minute or two, add this masala to the beans.
Step 5
Bring the mixture to a boil and add the tomatoes, coconut milk, 3 to 4 cups of water and bring the entire mixture to a boil. Lower the heat and simmer the mixture for 20 to 30 minutes. The consistency should be soupy yet chunky.
Step 6
Add the rosemary and cinnamon and taste the soup – add salt if needed. Turn off the heat. Mince the greens and herbs and add to the soup. Drizzle with finishing olive oil just before serving.
1 cup dried black-eyed peas
2 teaspoons sea salt
4 tablespoons olive oil
1 teaspoon cardamom seeds, slightly crushed
1 cup minced onions
1 teaspoon minced garlic
2 large carrots, peeled and cut into 1-inch pieces
1 large potato, peeled and cut into 1-inch pieces
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chile powder
One 14-ounce can chopped tomatoes
1/2 cup coconut milk
1 tablespoon chopped rosemary
1 teaspoon ground cinnamon
Salt or to taste
1 large bunch of greens such as kale, chard, or watercress
Small handful of herbs
Finishing olive oil
Notes & Variations
- Here are the two oils I have been cooking with for quite some time — at home and at the restaurant. Entimio Italiano imports award-winning, unique extra-virgin oils from Tuscany that work great as finishing oils for salads and roasted meats. Roots olive oil is a brand brought in by a Greek enthusiast from the Messenia province of Greece that works well as a cooking oil.
- Serve the soup on its own or with a side of warm crusty bread or rice.
- The soup is best eaten the day it is prepared.
Tags:
75 Min
DF
GF
NF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Tags:
75 Min
DF
GF
NF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
OOH, WHAT'S THAT SMELL?
Uncommon in Indian cooking, however versatile rosemary can be an interesting addition to cakes & cookies with its slightly acidic flavor & strong piney & oily fragrance. Check it out in the recipes below!
YOU WON'T REGRET IT
