Marcus Samuelsson's Black-eyed peas with Coconut Milk and Ethiopian Spices

Our friend Gaynelle made this recipe for New Year's this year, and it was INHALED by everyone at the party.  By the incomparable Marcus Samuelsson. 

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.