Black-Eyed Peas in Tomato Stew

👨‍🍳 Method

For the Fried onion

1. 1
   Ahead of time, cook the legumes in a pot in fresh water 45 minutes, until it softens, and drain.

   StovePotColander
2. 2
   Heat the olive oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
3. 3
   Add the onion and fry for 5 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 5
   Sprinkle in the turmeric, cumin and paprika and stir for 30 seconds to a minute, until fragrant.
2. 6
   Add the tomatoes and cook 10 minutes, stirring, until the tomatoes softens.

   Stove
3. 7
   Add the legumes and bring to a boil.

   Stove
4. 8
   Turn down the heat and simmer with the lid slightly open 15 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 9
   Season with salt and black pepper and the lemon juice, taste and adjust.

   💡The lemon goes in at the end: acid at the start of cooking slows down the softening of the legumes. Adjust the salt at the end, after the soup has reduced.
6. 10
   Sprinkle the cilantro on top.
7. 11
   Serve hot with pita bread.