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Blackeyed Pea Soup Recipe

by Global Cookbook

Ingredients

3 c. Dry blackeyed peas 3 Tbsp. Unsalted butter or possibly vegetable oil 3 x Onions diced 2 x Garlic cloves peeled, minced 1 tsp Grnd cinnamon 1/2 tsp Freshly-grnd black pepper 1 1/2 tsp Grnd cumin

1/2 tsp Grnd coriander 1/2 tsp Red pepper flakes 1 tsp Salt 6 c. Chicken stock or possibly water - (to 8 c.) 2 x Tomatoes peeled, seeded, and diced 1 Tbsp. Brown sugar 1 bn Oregano leaves roughly minced Plain lowfat yoghurt for garnish

Directions

1. Place beans in a saucepan and cover with a generous quantity of water. Bring to a boil and cook, uncovered, till beans are tender, about 1 hour.
2. Meanwhile, heat butter in a heavy-bottomed stockpot, add in onions and cook till golden, about 5 min. Add in garlic and cook 2 more min. Add in dry spices and fry gently till aromas are released.
3. Drain excess water off beans and add in to stockpot, along with salt and stock or possibly water. Cook gently over low heat till flavors are combined, about 20 min. Add in tomatoes, brown sugar, and oregano, and cook an additional 10 min. Serve warm garnished with plain yogurt.
4. This recipe yields 6 to 8 servings.

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