Black Eyed Pea (Cowpea) Soup

Preparation time: 15 minutes; Cooking time: 65-85 minutes  Serves: 4-6

Ingredients

• 2 cups black eyed pea (cow pea, rongi or chawli), washed and soaked overnight or several hours, then drained
• 3 tablespoons olive or vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion finely chopped (you can use a chopper)
• 1 inch fresh ginger finely grated
• 4 medium cloves garlic crushed
• ½-1 teaspoon dried chilli flakes or cayenne pepper
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 5 medium tomatoes finely chopped (or 1 x 400ml /14oz can diced tomatoes, pureed in a chopper or blender)
• 1 cup diced potatoes (same size as the peas)
• 4-5 cups water 
• A handful, finely chopped coriander leaves (cilantro)
• salt to taste

Instructions

1. Heat 2 tablespoons oil in a large heavy based and deep pot over medium-low heat and add the cumin seeds and stir until they begin to sizzle (do not burn them please)-use a deep 9-inch (23cm) diameter, pot for best results.
2. Add the onions and cook until they turn light golden. Add the ginger and garlic and cook 2 minutes over gentle heat, without browning.
3. Now, add the chilli flakes, turmeric, garam masala and coriander powder and cook for one minute then add the tomatoes and the remaining one tablespoon oil and cook over medium low heat for about 10 minutes or until the oil separates from the paste.
4. Now add the black eyed pea, potatoes and salt to taste, and stir, until well mixed with the paste. Add four cups water, bring to the boil and simmer over low heat for 50-70 minutes, stirring from time to time, or until cooked to your liking.
5. Adjust the seasoning, and adjust the gravy (if too thick add hot water and boil for about 5 minutes) if too watery, boil over medium high heat until reduced.

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