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

Ingredients

For 4 servings

• •1 /4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
• •1 medium red onion (8 ounces; 227 g), finely chopped
• •1 tasse finely chopped fennel from 1 large bulb (about 5 ounces; 142 g)
• •1 medium carrot (4 ounces; 113g), peeled and finely chopped
• •2 1/2 teaspoons (about 8 g) Diamond Crystal kosher salt, divided; for table salt use half as much by volume or the same weight
• •4 medium cloves garlic, minced
• •1 /2 teaspoon smoked paprika
• •1 /2 teaspoon ground cumin
• •1 /2 teaspoon freshly ground black pepper, plus more for serving
• •1 (15-ounce; 425 g) can diced tomatoes, drained
• •2 (15-ounce; 425 g each) cans black-eyed peas, drained and rinsed
• •3 tasse (720 ml) low-sodium vegetable broth
• •1 medium bunch Swiss Chard (10 ounces; 283 g), stemmed and chopped
• •2 c. à soupe (5 g) chopped fresh dill, plus more for serving
• •2 c. à soupe (30 ml) fresh lemon juice, from 1 medium lemonc
• •1 /4 cup (60 ml) plain whole-milk strained (Greek-style) yogurt

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.