130 minutes
A hearty and flavorful medley of cowpeas, black-eyed peas, or chickpeas with turmeric, ginger, and fresh herbs.
1. Prepare the Legumes
Drain the soaked cowpeas, black-eyed peas, or chickpeas. Place them into a medium pot and cover with 4 cups of water. Add the coarsely chopped shallot and a slice of ginger. Bring the water to a vigorous boil, then reduce the heat to a simmer and cook for about 1.5 to 2 hours until tender.
2. Prepare Shallot and Turmeric Mixture
While the legumes are simmering, heat 2 tablespoons of peanut oil in a heavy skillet over medium-high heat. Add the turmeric and sliced shallot, stirring frequently for about 3 to 4 minutes until the shallots are translucent and fragrant.
3. Incorporate Shallot and Turmeric Mixture
About 10 minutes before the legumes finish cooking, incorporate the shallot and turmeric mixture into the pot. Season with 0.75 teaspoon of salt and 2 teaspoons of fish sauce, stirring well to combine.
4. Finish and Serve
Top the savory legume medley with 2 to 3 tablespoons of chopped coriander and a squeeze of lime juice for a bright, tangy contrast before serving.
Opt for organic legumes and ensure your spices are fresh for the best flavor profile.
Toast spices before adding vegetables to unlock aromatic oils and deepen flavor complexity.
Add fresh herbs and a splash of lemon juice or vinegar at the end for a bright contrast and balance.
Dice onion, carrot, and celery uniformly to cook evenly and provide a consistent flavor base.
Soak chickpeas and black beans overnight to improve digestibility and texture. Use ample water as they will expand.
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