Black-Eyed Peas with Coconut Milk and Ethiopian Spices

• Produce

  • 2 cups Black-eyed peas, dried
  • 1/3 cup Cilantro
  • 3 Garlic cloves
  • 1 1/2 tbsp Ginger, fresh
  • 1 Habanero chile
  • 1 Red onion, large
  • 2 Scallions
  • 3 Tomatoes, medium

• Canned Goods

  • 1 cup Chicken stock or low-sodium broth
  • 1 cup Coconut milk

• Baking & Spices

  • 2 tsp Berbere seasoning
  • 1 Kosher salt
  • 1 tsp Turmeric, ground

• Dairy

  • 4 tbsp Butter, unsalted

Found on foodandwine.com