Protein-Rich Black-Eyed Peas Soup

Instructions

1. Soak the black-eyed beans for 3–4 hours or overnight.
2. Rinse the soaked black-eyed beans thoroughly.
3. Cook the rinsed beans with 1.5 cups water, a few drops of oil, and 1 tsp salt for 15–20 minutes (or pressure cook for 2–3 whistles).
4. In a cast iron pan, heat 1 tbsp olive oil.
5. Sauté the chopped onion for 1 minute.
6. Add the chopped tomato, a pinch of turmeric, ½ tsp salt (adjust), 1 tsp cumin–coriander powder, 1 tsp paprika or chili powder, and ½ tsp garlic powder to the pan.
7. Cook the mixture on low heat for 3–4 minutes.
8. Add the cooked black-eyed beans and 1 cup water to the pan.
9. Bring the soup to a boil.
10. Add the chopped spinach and cook for 2 minutes.
11. Serve the protein-rich black-eyed peas soup hot.