Black-eyed Peas with Swiss Chard
1 bunch Swiss Chard, washed, drained, chopped
1 medium sized onion, sliced
2 tbsp extra virgin olive oil
2 tbsp butter
1/3 cup Black-eyed Peas, boiled until tender, drained
1 1/4 cup warm water
1/3 cup chickpeas, in can, rinsed and drained
2 tbsp crushed tomato, canned
1 tbsp red pepper paste
1 tbsp red pepper paste, hot
Garlic Yogurt Sauce:
3/4 cup Yogurt, room temperature
1-2 garlic clove, mashed with salt
Bring to boil the water with salt, soak in the Swiss chard and boil for about 2-3 minutes, then drain.
Soften the onion with olive oil, butter, crushed tomato and pepper pastes for about 3-4 minutes in a pot. Add the Black-eyed Peas, salt, pepper and 2 cups warm water and cook on low-medium heat until they are tender. Than add the chickpeas, cook for about 5 more minutes. Then add the Swiss Chard, cover and cook for about 5-6 more minutes and turn the heat off.
Place the dish in a serving dish and put a couple of spoons of Garlic Yogurt Sauce over the top.