Simple One-Pot Black-Eyed Pea Stew with Swiss Chard and Dill

Heat, savory, and comforting, this black-eyed pea stew is brothy but hearty sufficient to face by itself. Sitting someplace between a soup and a stew, it is constructed round pantry staples and a brief simmer, delivering depth and physique with out lengthy cooking or particular elements. Black-eyed peas give it substance, whereas aromatics and spices preserve the broth aromatic and savory, making it a pure match for winter cooking.

The recipe comes from our Birmingham, Alabama take a look at kitchen colleague Marianne Williams. She begins by softening pink onion, fennel, and carrot in olive oil, constructing a candy, fragrant base, then stirs in garlic, smoked paprika, cumin, and black pepper to bloom the spices and deepen their taste. Diced tomatoes deglaze the pot, loosening the browned bits caught to the underside as they launch their water,  and folding that concentrated taste again into the stew. 

Black-eyed peas and vegetable broth are then added and briefly simmered to thicken and meld. Because the stew finishes cooking, the black-eyed peas lend creaminess with out heaviness, whereas Swiss chard stirred in on the finish provides light earthiness and a pop of inexperienced. A splash of lemon juice off warmth brightens the broth, and recent dill provides a grassy, herbaceous word.

Completed with Greek yogurt, olive oil, and black pepper, the stew strikes a steadiness of heat and funky, wealthy and vibrant. The yogurt melts barely into the new broth, including tang and creaminess that spherical every part out. It is a quick, filling winter dinner constructed for chilly nights.