Black Eyed Peas with Coconut Milk and Ethiopian Spices
Ingredients
- 2 cups dried black-eyed peas (12 ounces)
- Kosher salt
- 4 tablespoons unsalted butter
- 1 large red onion, minced
- 1 1/2 tablespoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 1 habanero chile, seeded and minced
- 2 teaspoons berbere seasoning (see Note)
- 1 teaspoon ground turmeric
- 3 medium tomatoes, chopped
- 1 cup coconut milk
- 1 cup chicken stock or low-sodium broth
- 1/3 cup chopped cilantro
- 2 scallions, thinly sliced
Instructions
Black-Eyed Peas with Coconut Milk and Ethiopian Spices serves 10 original recipe by Food & Wine.
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