Sunday, December 13, 2009
LUBIYA is the Sephardi Israeli soup made with black eyed peas.
1C dried black eyed peas or 2 cans
1Tbsp olive oil
2 chopped onions
4 cloves garlic chopped
2-3 mild fresh chilies or 1 medium hot chili chopped
1tsp ground cumin
1tsp ground tumeric
90z fresh or canned chopped tomatoes
21/2C chicken stock, beef or vegetable stock
1 oz cilantro(coriander) chopped
juice of half a lemon
If using dried peas- put the beans in a pan and cover with cold water. Bring to a boil and cook for 5 minutes. Remove the pan from the heat and let sit covered for 2 hours. Drain the beans and return the peas to the pan and cover with cold water and then simmer the peas for 35-40 minutes or until the peas are tender. Drain and set aside.
I used canned black eyed peas simply out of laziness or ease so if you do the same skip the first part and continue with the second part:
Heat the oil in the pan and add the onions, garlic and chili and cook for 5 minutes or until the onion is soft. Stir in the cumin, tumeric, tomatoes, stock, half the cilantro (coriander), and the beans and simmer for 20-30 minutes. Stir in the lemon juice and the remaining cilantro.
Serve with pita bread or any nice bread.
I had chopped the onions and garlic earlier in the day so when I got ready to make the soup it was very quick to make. The soup was done was done start to finish within a half an hour.
It is a very flavorful soup.