Easy One Pot Black Eyed Pea Stew With Swiss Chard and Dill

Ingredients

• 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
• 1 medium red onion (8 ounces; 227 g), finely chopped
• 1 cup finely chopped fennel from 1 large bulb (about 5 ounces; 142 g)
• 1 medium carrot (4 ounces; 113 g), peeled and finely chopped
• 2 1/2 teaspoons (about 8 g) Diamond Crystal kosher salt, divided; for table salt use half as much by volume or the same weight
• 4 medium cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper, plus more for serving
• 1 (15-ounce; 425 g) can diced tomatoes, drained
• 2 (15-ounce; 425 g each) cans black-eyed peas, drained and rinsed
• 3 cups (720 ml) low-sodium vegetable broth
• 1 medium bunch Swiss Chard (10 ounces; 283 g), stemmed and chopped
• 2 tablespoons (5 g) chopped fresh dill, plus more for serving
• 2 tablespoons (30 ml) fresh lemon juice, from 1 medium lemon
• 1/4 cup (60 ml) plain whole-milk strained (Greek-style) yogurt

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