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1
Rinse the black-eyed peas and chickpeas.
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2
Pour them into separate medium saucepans and cover with several inches of water.
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3
Cover and cook over moderate heat until tender, about 20 minutes for the black-eyed peas and 1 hour for the chickpeas.
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4
Drain the black-eyed peas and discard the liquid.
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5
Drain the chickpeas; reserve 1/3 cup of the cooking liquid.
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6
Meanwhile, in a medium saucepan, combine the lentils with 4 cups of water, cover partially and cook over moderate heat until tender, about 40 minutes.
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7
Drain; reserve 2 cups of the cooking liquid.
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8
In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil.
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9
Add the lamb and cook over moderate heat, stirring occasionally, until browned, about 5 minutes.
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10
Stir in the onion, cover and cook until softened but not browned, about 2 minutes.
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11
Add the tomato paste, red pepper paste and 1/2 cup of water and bring to a simmer.
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12
Cover and cook, stirring once or twice, until the mixture begins to caramelize, about 20 minutes.
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13
Add the purslane, bulgur and the reserved chickpea and lentil cooking liquids to the casserole.
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14
Cover and cook for 10 minutes.
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15
Add the chickpeas, black-eyed peas, lentils, garlic and enough water to barely cover.
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16
Cover and simmer for 5 minutes.
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17
Remove from the heat, stir in the lemon juice and season with salt.
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18
In a small skillet, heat the remaining 2 tablespoons of oil.
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19
Add the spearmint, Turkish red pepper flakes and 1/4 teaspoon ground black pepper.
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20
When the oil begins to sizzle, give it a stir and drizzle it over the stew.
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21
Stir once and let stand for 30 minutes.
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22
Serve the stew at room temperature or let cool, then refrigerate and serve chilled the following day.
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23
Pass the scallions and lemon at the table.
