- 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.
- 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.
- 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.
- 1 tablespoon olive oil
- 8 leaves rainbow chard, stems and leaves chopped and separated
- ½ medium onion, chopped
- 1 garlic clove, minced
- ½ teaspoon turmeric
- 1 teaspoon cumin seeds
- ½ cup black eyed-peas, dried
- ¼ cup farro
- 1 quart (4 cups) water
- 1 tablespoon pomegranate molasses or lemon juice
- Salt and pepper, to taste
- ¼ cup cilantro leaves, roughly chopped
- Yogurt, to garnish
- ⅓ cup 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.