Lubiya Sephardi Israeli Black Eyed Pea Soup
A light, flavorful soup that works perfectly as a quick lunch or light vegan main course.
Steps
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.
Ingredients
olive oil, onions, garlic cloves, serrano peppers, black-eyed peas, diced tomatoes, vegetable broth, ground cumin, ground turmeric, kosher salt, fresh cilantro, lemon, juice of