This delicious Sephardi Israeli soup, of black-eyed beans and turmeric-tinted tomato broth, is flavored with tangy lemon and speckled with chopped fresh coriander. It is ideal for serving at parties simply multiply the quantities as required.

  • 175 g / 6 oz / 1 cup black-eyed beans (peas)
  • 15 ml / 1 tbsp olive oil
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 1 medium-hot or 2-3 mild fresh chilies, chopped
  • 5 ml / 1 tsp ground cumin
  • 5 ml / 1 tsp ground turmeric
  • 250 g / 9 oz fresh or canned tomatoes, diced
  • 600 ml / 1 pint / 2½ cups chicken, beef, or vegetable stock
  • 25 g / 1 oz fresh coriander (cilantro) leaves, coarsely chopped
  • juice of ½ lemon
  • pita bread, to serve
  1. Put the beans in a pan, cover with cold water, bring to the boil, then cook for 5 minutes. Remove from the heat, cover and leave to stand for 2 hours. Drain the beans, return to the pan, cover with fresh cold water, then simmer for 35-40 minutes, or until the beans are tender. Drain and set aside.
  2. Heat the oil in a pan, add the onions, garlic, and chili and cook for 5 minutes, or until the onion is soft. Stir in the cumin, turmeric, tomatoes, stock, half the coriander, and the beans and simmer for 20-30 minutes. Stir in the lemon juice and remaining coriander and serve immediately with pita bread.