BLACK-EYED PEAS WITH CHARD LOUVI

❚ 1 1/4 cup (250 g) dried black-eyed peas

❚ Extra-virgin olive oil

❚ 2 tbsp sunflower oil, plus more if needed

❚ 1 medium onion, finely chopped ❚ 3 fat garlic cloves, minced

❚ 1 lb 2 oz (500 g) chard, leaves roughly chopped, stalks finely chopped

❚ 1 1/2 tsp cumin seeds

❚ Generous pinch of nutmeg

❚ 1 cup (240 mL) vegetable stock

❚ Finely grated zest of 1 unwaxed lemon

❚ 3 tbsp lemon juice, or to taste

❚ Salt and black pepper

❚ Cilantro leaves, to serve (optional)

To serve:

❚ Extra-virgin olive oil

❚ Good-quality bread

❚ Thick slices of tomato, cucumber and raw onion

❚ Lemon wedges

❚ Green or black olives

1. Rinse the peas and soak them in a bowl of cold water with 1 1/2 tablespoons salt for 8 hours, or overnight.

2. Drain and rinse the peas and place them in a large saucepan. Add just-boiled water to cover the peas by 1 1/4 inches (3 cm), then add 1/4 teaspoon salt. Bring the water to a boil for 5 minutes, spooning off any scum that rises to the top.

Decrease the heat to medium-low, cover and cook for 30 to 45 minutes, or until the peas are soft. After 20 minutes, add 2 tablespoons olive oil.

3. Heat the sunflower oil in a large saucepan, add the onion and fry over low heat for 15 minutes. Add the garlic and half the chard stalks (use the rest for a soup) and cook for 5 minutes.

4. Toast the cumin seeds by placing them in a dry frying pan over low heat until their aromas are released, then grind them in a mortar and pestle. Add the cumin to the chard stalks with a generous pinch of nutmeg. Fry for a few minutes, adding more oil if you need it, then turn off the heat.

5. Add the cooked peas to the pan with the stock, chard leaves, lemon zest, lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper. Cook for about 5 minutes, or until the chard leaves have wilted. Taste and adjust the seasoning with salt, pepper or lemon juice. Peas need lots of salting, so be generous! Scatter the chopped cilantro leaves on top just before serving warm, or at room temperature, with the accompaniments. I always pour oil on my serving before eating it and encourage others to do the same. Serves: 4 with bread and salad accompaniments