Preparation
1. In a heavy bottomed pot, heat the olive oil over medium heat. Add the chard stems and onions and cook for 5 to 8 minutes, or until the onions are soft and translucent. Add the garlic, turmeric, cumin and cumin, cook stirring for 2 minutes.
2. Add the black eyed peas, farro, water, and pomegranate molasses. Bring to a boil, then simmer for 45 minutes to 1 hour, or until the peas and farro are tender.
3. Stir in the cilantro, chard leaves, and salt cook for another 10 minutes. Adding more water if you prefer a soupier broth. Taste for seasonings and serve with a dollop of yogurt and fresh pomegranate seeds.
Ann’s Tips and Tricks
Multicolored Rainbow chard makes the soup look pretty, but you can use any kind of chard really, Swiss, Ruby, Rainbow – the taste will be the same.
If you have them, you could also use beet greens to make this, stems and all. They’ll give the soup for an earthier flavor.
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