Ethiopian Black Eyed Peas

Ingredients:

3 cups black eyed peas
2 tablespoons coconut oil
1 red onion, finely chopped
1 tablespoon ginger, minced
3 cloves garlic, minced
1 habanero pepper, seeded and minced
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon coriander
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teasoon all spice
1/2 teaspoon fenugreek
a pinch of clove
1 teaspoon turmeric
4 roma tomatoes, chopped
1 cup coconut milk
1 cup vegetable stock
1/3 cup cilantro, chopped
1/4 cup green onion, chopped
salt, to taste

Cook onion, garlic, ginger, and habanero in the oil until softened. Add the spices and stir until fragrant.

Add tomatoes and cook until soft. Add the stock and coconut milk. Cover and simmer about 20 minutes. Add the black eyed peas and return to simmer.

Remove from heat and stir in cilantro and green onion.