yikesadoodle!

A favorite from Ripe Figs.

Ingredients:

• 1 1/4 C (or half a bag) black eyed peas, soaked overnight
• 1 yellow onion, finely chopped
• 5-6 garlic cloves, minced
• 2 bunches of chard, roughly chopped
• 1 1/2 tsp cumin seeds
• generous pinch of nutmeg
• 1 cup vegetable stock
• zest of 1 lemon
• juice of 1 lemon
• cilantro

Serve with, if desired:

• Additional lemon wedges
• Extra virgin olive oil
• Bread
• Thick slices of tomato or cucumber
• Green or black olives

Directions:

1. Drain and rinse peas and place in a large saucepan, and add water to cover beans by a little over an inch. Salt the water.
2. Bring the water to a boil and boil for 5 minutes, scooping off any scum.
3. Decrease the heat to medium-low, cover, and cook for 30-45 minutes or until peas are done. Midway through, add 2 tbsp olive oil.
4. In a large saucepan, cook the onion in olive oil for 15 minutes.
5. Toast the cumin seeds in a dry frying pan until fragrant. Grind in a mortar and pestle.
6. Add cumin, nutmeg, and garlic to the onions. Cook for a few minutes.
7. Add chard and cook to desired doneness.
8. Add the cooked peas without the cooking water.
9. Add stock, lemon zest, lemon juice, 3 tbsp extra virgin olive oil, salt, and pepper. Add salt. Remove from heat.
10. Add cilantro just before serving—can be served warm or at room temperature.
11. Serve with desired accompaniments, but adding extra virgin olive oil on top is recommended.

Recipe based on Black eyed peas and chard found in the cookbook Ripe Figs, 2021 by Yasmin Khan.