And I also added a small bundle (about 5 – 6 big leaves) of organic green swiss chard into this recipe as well ( which is my money, *smile*). But small bundle of organic collard greens or kale would probably taste great in this as well.
Alright, now here’s the kicker for this dish or might I say dishes. And what you choose to do from here is totally up to you.
I’ve actually prepared two dishes separately and left the decision up to you, as to whether or not, you’d like to mix them together. I personally think they tastes awesome mixed in together. I also didn’t want to risk over cooking the farro or risk my broth becoming too starchy, so this actually works perfectly.
Recipe: Serves 3 – 4
The ingredients for the black-eyed peas:
12 oz. (2 cups) bag of frozen black-eyed peas (can be substituted for dried or canned)
3 – 4 cups of vegetable broth
1 medium tomato (peeled, seeded, diced)
2 medium carrots (diced)
1 small yellow sweet onion (diced)
1 small green bell pepper (diced)
1 teaspoon of berbere (less or more, if you choose)
1 teaspoon of black pepper
2 – 3 cloves of garlic (minced)
sea salt to taste
1/2 can of unsweetened coconut milk (you can use the whole can and less broth, if you choose)
1 – 2 tablespoons of coconut oil or olive oil (or your choice of oil)
Heat(medium flame) your oil in a large size pot and saute your onions, garlic, peppers, and carrots until your onions are translucent. Then add in your berbere spice and stir for a few minutes. Next, add in the rest of your ingredients (not the coconut milk, you will add that in about 30 minutes into cooking). Now let your stew simmer for 45-60 minutes or until your black-eyed peas are really tender.
The ingredients for the farro and swiss chard:
1 cup of farro (rinsed and drained several times)
2 cloves of garlic (minced)
2 cups of water
1 teaspoon of sea salt
1 bunch of green swiss chard (cleaned and cut into bite size pieces)
1 tablespoon of coconut oil or olive oil (or your choice of oil)
Put your farro, salt and two cups of water in a medium pot and bring to a boil, then turn the heat down and let it simmer on low for about 30 minutes (like cooking rice) or until the water has cooked out of the pot. Be careful to not burn your farro.
In a separate skillet, heat up your oil (medium heat) and saute your garlic and swiss chard for about 5 – 10 minutes. Then add your cooked farro into your skillet and saute them all together (basically like fried rice).
Now here’s the hard part. To mix or not to mix, is the question. *smiles*
I’ve got to admit though, they do look and taste quite beautiful together. Serve and enjoy!