Black-Eyed Pea Soup or Stew With Pomegranate and Chard Recipe

Name: Black-Eyed Pea Soup or Stew With Pomegranate and Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch rainbow chard; 2 tablespoons extra virgin olive oil; 1/2 yellow onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon ground turmeric; 2 teaspoons ground cumin seeds; 1/2 pound (1 1/8 cups) black-eyed peas, rinsed; 1/2 cup barley; 1 medium beet, peeled and cut in small dice; 1 1/2 to 2 quarts water (to taste); Salt to taste; 1/4 cup pomegranate molasses (more to taste); Freshly ground pepper to taste; 1 generous bunch cilantro, chopped; 1 cup thick yogurt; Seeds of 1 ripe medium-size pomegranate

Servings: persons

1 bunch rainbow chard
2 tablespoons extra virgin olive oil
1/2 yellow onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground turmeric
2 teaspoons ground cumin seeds
1/2 pound (1 1/8 cups) black-eyed peas, rinsed
1/2 cup barley
1 medium beet, peeled and cut in small dice
1 1/2 to 2 quarts water (to taste)
Salt to taste
1/4 cup pomegranate molasses (more to taste)
Freshly ground pepper to taste
1 generous bunch cilantro, chopped
1 cup thick yogurt
Seeds of 1 ripe medium-size pomegranate

1
Wash and stem the chard, and if the stems are wide and thick, cut the thickest parts of them into small dice (discard the thin parts).
2
Heat the oil over medium heat in a large, heavy soup pot and add the onion and chard stems.
3
Cook, stirring often, until the onion is very tender and lightly colored, about 10 minutes.
4
Stir in the garlic, turmeric and cumin and cook, stirring, until fragrant, 30 seconds to a minute.
5
Add the black-eyed peas, barley, beet and water and bring to a gentle boil.
6
Add salt to taste and the molasses.
7
Reduce the heat, cover and simmer 45 minutes to an hour, until the beans and barley are tender.
8
Add freshly ground pepper, taste and adjust salt.
9
Stir in the chard and the cilantro.
10
Simmer for another 5 to 10 minutes, or until the chard is tender but still bright.
11
Taste, adjust seasoning, and serve, garnishing each bowl with a spoonful of yogurt and pomegranate seeds.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 bunch rainbow chard, 2 tablespoons extra virgin olive oil, 1/2 yellow onion, finely chopped, 2 garlic cloves, minced, and more.

Yes, Black-Eyed Pea Soup or Stew With Pomegranate and Chard falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Pea Soup or Stew With Pomegranate and Chard

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