3 cups cooked black eyed peas
¼ tsp cumin seed
¼ tsp coriander seed
½ tsp fennel seed
¼ cup canola oil
2 cloves garlic, sliced
2 shallots, sliced into thin strips
2-3 tbsp butter
1 cup diced carrots
1-2 tbsp Harissa paste
2 cups chicken stock
3 cups chopped Swiss chard or spinach leaves
Tomato powder or 1 tbsp tomato paste
A splash of apple cider vinegar
1 tsp dill weed or 1 tbsp fresh dill
Polenta, for serving (can be made according to package instructions)
To make the beans: in a medium saucepan, cover 1 ½ cups dried beans with at least 2 inch of water and allow to soak overnight. When ready to cook, add 1-2 teaspoons kosher salt and 2-3 bay leaves. Bring beans to a boil, then turn down to a simmer and continue cooking until tender- about 45 min to an hour.
In a large soup pot, dry roast the cumin, coriander, and fennel seeds until fragrant, about a minute. Transfer to mortar and pestle and grind into powder.
In the same soup pot, heat canola oil over medium. Add the garlic to the hot oil and gently cook for about a minute, then add the shallots. Cook until softened, 4-5 minutes.
Add the ground spices and harissa paste, stir, continue cooking for 1-2 minutes.
Add carrots, chicken stock, Swiss chard and tomato powder or paste, cook 8-10 minutes.
Add the apple cider vinegar, dill weed, and beans, and cook 1-2 more minutes.
Serve over hot polenta.
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