American•healthy

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

This one-pot black-eyed pea stew is brothy, filling, and made with Swiss chard, dill, lemon, and pantry staples.

Ingredients

Quantities are shown as originally provided.

1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
1 medium red onion (8 ounces; 227 g), finely chopped
1 cup 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 cups (720 ml) low-sodium vegetable broth
1 medium bunch Swiss Chard (10 ounces; 283 g), stemmed and chopped
2 tablespoons (5 g) chopped fresh dill, plus more for serving
2 tablespoons (30 ml) fresh lemon juice, from 1 medium lemonc
1/4 cup (60 ml) plain whole-milk strained (Greek-style) yogurt

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