Ingredients
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1 tablespoon olive oil
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4 garlic cloves, chopped
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2 serrano peppers, seeded and chopped
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1 (15 ounce) can black-eyed peas, drained
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1 (10 ounce) can diced tomatoes, undrained
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1 pint vegetable broth
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1 teaspoon kosher salt
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1 ounce fresh cilantro, chopped, divided
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1/2 lemon, juice of
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2 onions, chopped
Instructions
- 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.
- 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.
- Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.