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Black-Eyed Pea Soup Or Stew With Pomegranate And Chard Recipe

Ingredients

• 1 bunch rainbow chard
• 2 tablespoons extra virgin olive oil
• ½ yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin seeds
• ½ pound (1 1/8 cups) black-eyed peas, rinsed
• ½ cup barley
• 1 medium beet, peeled and cut in small dice
• 1 ½ to 2 quarts water (to taste)
• Salt to taste
• ¼ cup pomegranate molasses (more to taste)
• Freshly ground pepper to taste
• 1 generous bunch cilantro, chopped
• 1 cup thick yogurt
• Seeds of 1 ripe medium-size pomegranate

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