Black-Eyed Pea Soup or Stew With Pomegranate and Chard

1. 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. 2

   Heat the oil over medium heat in a large, heavy soup pot and add the onion and chard stems.

3. 3

   Cook, stirring often, until the onion is very tender and lightly colored, about 10 minutes.

4. 4

   Stir in the garlic, turmeric and cumin and cook, stirring, until fragrant, 30 seconds to a minute.

5. 5

   Add the black-eyed peas, barley, beet and water and bring to a gentle boil.

6. 6

   Add salt to taste and the molasses.

7. 7

   Reduce the heat, cover and simmer 45 minutes to an hour, until the beans and barley are tender.

8. 8

   Add freshly ground pepper, taste and adjust salt.

9. 9

   Stir in the chard and the cilantro.

10. 10

    Simmer for another 5 to 10 minutes, or until the chard is tender but still bright.

11. 11

    Taste, adjust seasoning, and serve, garnishing each bowl with a spoonful of yogurt and pomegranate seeds.

* Per serving · 4 servings · Values may vary.