Lubiya (Sephardi Israeli Black-Eyed Pea Soup)

1. 1

   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.

2. 2

   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.

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.