Protein-Rich Black Eyed Beans Soup

Instructions

1. Soak black-eyed beans for 3–4 hours or overnight. Rinse them thoroughly before cooking.
2. 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 until tender.
3. In a cast iron pan, heat 1 tbsp olive oil and sauté the chopped onions for 1 minute.
4. Add the chopped tomatoes, a pinch of turmeric, ½ tsp salt (adjust to taste), 1 tsp cumin–coriander powder, 1 tsp paprika (or chili powder), and ½ tsp garlic powder. Cook for 3–4 minutes on low heat. If using, add 1/4 tsp ginger powder at this stage.
5. Add the cooked beans and 1 cup water to the pan. Bring the mixture to a boil.
6. Add the chopped spinach and cook for 2 minutes, or until wilted.
7. Serve the soup hot.