TUNISIAN SPICY BLACK- EYED PEAS AND ORZO STEW

Ingredients for 6 servings:

8 ounces dried black-eyed peas

1 teaspoon caraway seeds

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

2 tablespoons olive oil, divided

1 cup onion, diced

4 cloves garlic, minced

3 plum tomatoes, peeled, seeded and chopped

2 teaspoons harissa paste

1/2 pound red potato, peeled and diced

1/4 cup Orzo or other small pasta

2 cups water

1 cup cilantro leaves, tightly packed, finely chopped

Kosher salt and freshly ground black pepper

Directions:

Soak the peas overnight in cool water.  The next day, drain them, rinse and measure.  Place beans in a pot with 3 times the volume cool water.  Bring water to a simmer and cook until the peas are just tender, about 30 minutes.

Lightly crush the caraway,  coriander and cumin seeds with a mortar and pestle.  Heat the oil in a heavy casserole and cook the herb seeds in the hot oil for one minute.  Add the onion, garlic, tomatoes and peppers and stew this mixture until it is concentrated, about 5 minutes.  Stir in the potato pieces and pasta along with 2 cups water.  Bring the liquid to a simmer, cover and cook for 15 minutes.

Combine the black-eyed peas and cilantro with the spicy mixture and reheat to a simmer.  Cook for 10 minutes, season to taste with salt and pepper and serve.