Lubiya (Sephardi Israeli Black-Eyed Pea Soup) - cooking recipe

Ingredients

1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
2 serrano peppers, seeded and chopped
1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) can diced tomatoes, undrained
1 pint vegetable broth
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 ounce fresh cilantro, chopped, divided
1/2 lemon, juice of

Preparation

Heat the oil in a pan over medium-high heat. Add the onions, garlic, and serrano peppers, and cook for 5 minutes or until the onion is soft.
Stir in the black-eyed peas, diced tomatoes, chicken stock, cumin, turmeric, salt, and half of the cilantro. Bring to a boil, then lower the heat and simmer for 30 minutes.
Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.