Name: Hearty Black-Eyed Pea Stew with Swiss Chard and Dill
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: ¼ cup extra-virgin olive oil, plus more for drizzling; 1 red onion, 8 oz / 227 g, finely chopped; 1 cup fennel, from 1 large bulb, about 5 oz / 142 g, finely chopped; 1 carrot, 4 oz / 113 g, peeled and finely chopped; 2 ½ tsp Diamond Crystal kosher salt, divided; for table salt use half as much by volume or the same weight; 4 garlic cloves, minced; ½ tsp smoked paprika; ½ tsp ground cumin; ½ tsp freshly ground black pepper, plus more for serving; 1 can diced tomatoes, 15 oz / 425 g, drained; 2 cans black-eyed peas, 15 oz / 425 g each, drained and rinsed; 3 cups low-sodium vegetable broth; 1 bunch Swiss chard, 10 oz / 283 g, stemmed and chopped; 2 tbsp fresh dill, chopped, plus more for serving; 2 tbsp fresh lemon juice, from 1 medium lemon; ¼ cup plain whole-milk strained (Greek-style) yogurt

Hearty Black-Eyed Pea Stew with Swiss Chard and Dill

A brothy, filling one-pot stew with black-eyed peas, Swiss chard, and dill, finished with a dollop of yogurt.

Prep5 min

Cook30 min

Total35 min

DifficultyEasy

Servings4

This stew is the kind of meal that feels like a warm hug in a bowl. It's packed with earthy black-eyed peas, tender Swiss chard, and a bright hit of lemon and dill.

The base starts with a quick sauté of onion, fennel, and carrot, then builds depth with smoked paprika, cumin, and canned tomatoes. A final swirl of yogurt on top adds a creamy, tangy finish that balances the hearty broth.

Method

In a large pot, heat the olive oil over medium-high heat until shimmering. Add the onion, fennel, carrot, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables soften, 7 to 10 minutes.
Stir in the garlic, smoked paprika, cumin, and black pepper, and cook until fragrant, about 1 minute. Add the drained diced tomatoes and cook, stirring constantly and scraping up any browned bits from the bottom, until the tomatoes begin to simmer, 2 to 3 minutes.
Stir in the black-eyed peas, vegetable broth, and the remaining 1 1/2 teaspoons of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until the flavors meld and the mixture thickens slightly, 8 to 10 minutes. Add the Swiss chard and cook until it turns bright green, about 2 minutes. Remove from the heat and stir in the dill and lemon juice.
Divide the stew evenly among 4 bowls. Top each bowl with 1 tablespoon of yogurt, then sprinkle with extra dill, black pepper, and a drizzle of olive oil. Serve immediately.

💡 Tips

For a thicker stew, let it simmer a few minutes longer before adding the chard.
If you can't find Swiss chard, substitute with spinach or kale.
The yogurt can be omitted for a dairy-free version.

Inspired by a recipe from Serious Eats

Hearty Black-Eyed Pea Stew with Swiss Chard and Dill

Ingredients

Method

💡 Tips

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