Black-Eyed Pea Soup or Stew With Pomegranate and Chard

• 1 bunch rainbow chard
• 2 tablespoons extra virgin olive oil
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin seeds
• 1/2 pound (1 1/8 cups) black-eyed peas, rinsed
• 1/2 cup barley
• 1 medium beet, peeled and cut in small dice
• 1 1/2 to 2 quarts water (to taste)
• Salt to taste
• 1/4 cup pomegranate molasses (more to taste)
• Freshly ground pepper to taste
• 1 generous bunch cilantro, chopped
• 1 cup thick yogurt
• Seeds of 1 ripe medium-size pomegranate

1. Wash and stem the chard, and if the stems are wide and thick, cut the thickest parts of them into small dice (discard the thin parts).
2. Heat the oil over medium heat in a large, heavy soup pot and add the onion and chard stems.
3. Cook, stirring often, until the onion is very tender and lightly colored, about 10 minutes.
4. Stir in the garlic, turmeric and cumin and cook, stirring, until fragrant, 30 seconds to a minute.
5. Add the black-eyed peas, barley, beet and water and bring to a gentle boil.
6. Add salt to taste and the molasses.
7. Reduce the heat, cover and simmer 45 minutes to an hour, until the beans and barley are tender.
8. Add freshly ground pepper, taste and adjust salt.
9. Stir in the chard and the cilantro.
10. Simmer for another 5 to 10 minutes, or until the chard is tender but still bright.
11. Taste, adjust seasoning, and serve, garnishing each bowl with a spoonful of yogurt and pomegranate seeds.

chard, extra virgin olive oil, yellow onion, garlic, ground turmeric, ground cumin, blackeyed peas, barley, beet, water, salt, pomegranate molasses, freshly ground pepper, generous, thick yogurt, pomegranate

Taken from cooking.nytimes.com/recipes/1014615 (may not work)