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Black-Eyed Pea Soup, Israeli (Lubia) (M/P, TNT)
Source: "Jewish Cooking, the Traditions, Techniques, Ingredients, and Recipes," by Marlena Spieler
Serves: 4-6

1 cup black-eyed peas
1 tbsp. olive oil
2 onions, chopped
4 cloves garlic, chopped
1 medium hot or 2 or 3 mild chilies
1 tsp. cumin, ground
1 tsp. turmeric, ground
9 ounces/250g tomatoes, fresh or canned
600ml stock (1-1/2 cups), vegetable or chicken or beef
Cilantro, chopped, for garnish
Lemon juice

Put the beans in enough water to cover, bring to a boil and let stand 2 hours. Drain and return to the pan with fresh water simmer 35 to 40 minutes. Drain and set aside.

Heat oil in a pan.  Add onions, garlic, and chilies; cook until soft.

Stir in tomatoes, spices, and stock, half the coriander leaves and simmer for 30 minutes. Stir in the remaining coriander and lemon juice and serve with pita.

Poster's Notes:
I've made this many times and it is loved by all!

I use Pereg soup spice to taste--I bring it from NYC, instead of the stock and tomatoes and spices.

Posted by Esther Heimberg

Nutritional Info Per Serving: N/A