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 chili, seeded and minced
2
teaspoons berbere seasoning
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
1.
In a
large saucepan, cover the peas with water and bring to a boil. Simmer over
moderately low heat until tender, about 40 minutes. Add a generous pinch of
salt and let stand for 5 minutes, then drain well.
2.
Meanwhile,
in a large saucepan, melt the butter. Add the onion, ginger, garlic and chili and cook over moderate heat, stirring occasionally, until softened and just
starting to brown, about 10 minutes. Add the berbere and turmeric and cook,
stirring, until fragrant, about 2 minutes. Add the tomatoes and cook, stirring,
until softened, about 5 minutes. Stir in the coconut milk and stock and bring
to a boil. Simmer over moderately low heat, stirring occasionally, until the
tomatoes break down and the sauce is thickened, about 20 minutes.
3.
Add
the peas to the sauce and cook over moderately low heat, stirring, until the
peas are lightly coated, about 10 minutes. Fold in the cilantro and scallions and
serve.
