Black-Eyed Peas with Coconut Milk and Ethiopian Spices

Name: Black-Eyed Peas with Coconut Milk and Ethiopian Spices
Yield: 8
Ingredients: 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 chile, seeded and minced; 2 teaspoons berbere seasoning (see Note); 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

Black-Eyed Peas with Coconut Milk and Ethiopian Spices was pinched from <a href="http://www.foodandwine.com/recipes/black-eyed-peas-with-coconut-milk-and-ethiopian-spices" target="_blank">www.foodandwine.com.</a>

"This creamy, complex-tasting dish from chef Marcus Samuelsson relies on assertive African flavors like berbere (an Ethiopian spice mix) and coconut milk. Donâ??t leave out the habaneroâ??itâ??s not too hot because itâ??s seeded, and it adds a fruity, tropical flavor...."

INGREDIENTS

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2 cups dried black-eyed peas (12 ounces)

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Kosher salt

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4 tablespoons unsalted butter

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1 large red onion, minced

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1 1/2 tablespoons minced peeled fresh ginger

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3 garlic cloves, minced

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1 habanero chile, seeded and minced

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2 teaspoons berbere seasoning (see Note)

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1 teaspoon ground turmeric

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3 medium tomatoes, chopped

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1 cup coconut milk

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1 cup chicken stock or low-sodium broth

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1/3 cup chopped cilantro

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2 scallions, thinly sliced

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