Clay's Kitchen : Pod and Seed Recipes

Pod and Seed Recipes

Lubiya (Sephardi Israeli Black-Eyed Pea Soup)

Recipe from: rpgaymer
Servings: 4

1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
2 serrano peppers, seeded and chopped
1 15 ounce can black-eyed peas, drained
1 10 ounce can diced tomatoes, undrained
1 pint vegetable broth
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 ounce fresh cilantro, chopped, divided
juice of ½ lemon

Heat the oil in a pan over medium-high heat. Add the onions, garlic, and serrano peppers, and cook for 5 minutes or until the onion is soft. Stir in the black-eyed peas, diced tomatoes, chicken stock, cumin, turmeric, salt, and half of the cilantro. Bring to a boil, then lower the heat and simmer for 30 minutes.

Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.

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