African black-eyed pea and tomato soup
Prep
Cook
Total
Yield 4
Ingredients
- 1 onion, diced
- 4 garlic cloves, chopped
- 1 red chili, seeds removed and chopped
- 4 tbsp olive oil
- 1/2 tsp cinnamon
- 2 tsp cumin
- 400 g can cherry tomatoes and a handful fresh ones
- 200 g dry black-eyed peas (soaked overnight) or 2 cans (á 400 g)
- salt & pepper
- 125 ml water
Instructions
- heat 2 tbsp of olive oil in a pot and fry onions
- add garlic cloves and fry for about 2 minutes
- add chili, cumin and cinnamon and fry for another 2 minutes
- add canned tomatoes and water and season with salt and pepper
- bring to the boil and let it simmer for 20 minutes
- add beans, season to taste and simmer for another 20 minutes
- serve the soup with a blob of natural yoghurt if you like
Courses Lunch, Dinner
Cuisine African
Recipe by leafs & roots at https://leafsandroots.com/2017/10/24/turkish-soup/