Black-Eyed Peas and Swiss Chard

Writer's Note:  This is my go-to dish for the week.  Make a giant pot and take it to work for lunch or heat it up when you get home from a long day.  Healthy, no nonsense, and easy to make.  Also, it tastes damn good.  Some may find the garam masala too strong for this dish -- a simple blend of cumin and coriander may be a softer alternative.  You can substitute chickpeas if black-eyed peas aren't your favorite.

Ingredients:

1 cup dried black-eyed peas, soaked in water overnight
1 large bunch rainbow or red chard
1 yellow onion, diced
1 cup chicken or vegetable broth
2 tbsp. olive oil
1 tsp. garam masala or 1/2 tsp. cumin & 1/2 tsp. coriander
1/4 tsp. turmeric
1/3 - 1/2 tsp. Aleppo pepper or cayenne (optional)
salt and pepper to taste

Directions:
Cut the stems off the chard and dice the same size as the onion.  Cut the chard leaves into 2 inch thick strips. 

Saute onion and chard stems in olive oil over medium-high heat in a deep skillet for a few minutes.  Add the spices so they brown a little with the onions.  Continue to saute for 7-8 minutes until the stems are soft.

Add the chard leaves and black-eyed peas and saute for another 3-4 minutes, stirring constantly until the leaves are a bit wilted. 

Add the broth and cover the skillet, stirring ocassionally, until the beans are cooked through and the chard is soft.  Add a few tbsp. of water if the beans are still hard and there is no liquid left in the skillet.  Serve with garlic yogurt or plain.