Lubiya

Name: Lubiya
Yield: Serves Four
Cuisine: Israeli
Ingredients: 250 g/9 oz fresh or canned tomatoes, diced; 600 ml/1 pint/2½ cups chicken, beef or vegetable stock; 5 ml/1 tsp ground turmeric; 5 ml/1 tsp ground cumin; 1 medium-hot or 2–3 mild fresh chillies, chopped; 4 garlic cloves, chopped; 175 g/6 oz/175 cup black-eyed beans (peas); 2 onions, chopped; 15 ml/1 tbsp olive oil; 25 g/1 oz fresh coriander (cilantro) leaves, roughly chopped; juice of ½ lemon; pitta bread, to serve

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This Sephardic Israeli soup of black-eyed beans and turmeric-tinted tomato broth is flavoured with tangy lemon and speckled with chopped fresh coriander. It is ideal for serving at parties – simply multiply the quantities as required. In Egypt, black-eyed bean soup was served at Rosh Hashanah as a symbol of fertility for the New Year.

Ingredients

175 g/6 oz/175 cup black-eyed beans (peas)
15

Asia
Israel
New Year
Vegan
Soup
Mediterranean

Method

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.