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

Method

1. 1

   In a large pot, heat oil over medium-high heat until shimmering. Add onion, fennel, carrot, and 1 teaspoon (3 g) kosher salt. Cook, stirring occasionally, until vegetables soften, 7 to10 minutes.

2. 2

   Stir in garlic, paprika, cumin, and black pepper, and cook until fragrant, about 1 minute. Add diced tomatoes, and cook, stirring constantly and scraping up any browned bits on bottom of skillet, until tomatoes start to simmer, 2 to 3 minutes.

3. 3

   Stir in black-eyed peas, broth, and remaining 1 1/2 teaspoons (about 5 g) kosher salt. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook, stirring occasionally, until flavors meld and mixture slightly thickens, 8 to 10 minutes. Add Swiss chard and cook until it turns bright green, about 2 minutes. Remove from heat and then stir in dill and lemon juice.

4. 4

   Divide stew evenly among 4 bowls. Top each bowl with 1 tablespoon yogurt and sprinkle evenly with dill, black pepper, and olive oil. Serve.

Nutrition

calories

310 kcal

fatContent

15 g

fiberContent

12 g

sugarContent

12 g

sodiumContent

2533 mg

proteinContent

11 g

cholesterolContent

1 mg

carbohydrateContent

37 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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