Black-Eyed Pea Soup or Stew With Pomegranate and Chard
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch rainbow chard
- 2tablespoons extra virgin olive oil
- ½yellow onion, finely chopped
- 2garlic cloves, minced
- 1teaspoon ground turmeric
- 2teaspoons ground cumin seeds
- ½pound (1⅛ cups) black-eyed peas, rinsed
- ½cup barley
- 1medium beet, peeled and cut in small dice
- 1½ to 2quarts water (to taste)
- Salt to taste
- ¼cup pomegranate molasses (more to taste)
- Freshly ground pepper to taste
- 1generous bunch cilantro, chopped
- 1cup thick yogurt
- Seeds of 1 ripe medium-size pomegranate
Nutritional analysis per serving (6 servings)
229 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 7 grams protein; 1159 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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). Heat the oil over medium heat in a large, heavy soup pot and add the onion and chard stems. Cook, stirring often, until the onion is very tender and lightly colored, about 10 minutes. Stir in the garlic, turmeric and cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the black-eyed peas, barley, beet and water and bring to a gentle boil. Add salt to taste and the molasses. Reduce the heat, cover and simmer 45 minutes to an hour, until the beans and barley are tender. Add freshly ground pepper, taste and adjust salt.
- Step 2
Stir in the chard and the cilantro. Simmer for another 5 to 10 minutes, or until the chard is tender but still bright. Taste, adjust seasoning, and serve, garnishing each bowl with a spoonful of yogurt and pomegranate seeds.
- You can omit the yogurt for a delicious vegan version of this dish.
- Advance preparation: The beans can be prepared through Step 1 up to 3 days ahead. You will want to thin it out with more water as the barley will absorb liquid as it sits. Bring back to a simmer and proceed with the recipe. The beans can also be frozen.
Private Notes
Comments
The NY Times has labeled this recipe as gluten-free, but the tag is wrong. This recipe contains barley (which normally contains gluten). You would need to substitute something like Job's tears (or maybe buckwheat groats or wild rice) for the barley in order to make this gluten-free. (If you need to make this gluten-free, also try to get your substitute from a clearly gluten-free source to avoid cross-contamination.)
(Source: I cook for friends who have Celiac disease.)
Wonderful! Use an authentic, thick greek yogurt!
The leaves are added in Step 2. Chard stems are sometimes large and tough so need longer cooking.
After reading the comments, I added molasses and veggie Better Than Bullion. I used frozen black-eyed peas and vegan sour cream instead of yogurt. It was very good and even better the next day. My husband , who doesn't like beets or cooked greens, even ate it as a side dish. The pomegranate seeds are a must.
I didn’t love this as much as the other reviewers. I felt it was missing the umami flavor. It helped to add a little better than bullion and some coconut aminos. Also I can’t have gluten so I used buckwheat groats which was great texturally. We ate it all happily but I won’t make it again.
I added some onion and garlic powder, dried oregano, crushed red pepper flakes, and smoked paprika to give this dish a little more flavor. My family really enjoyed it.
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