Heat a tablespoon of olive oil in a soup pot to medium-high heat. Add the bay leaves, onion, celery, garlic, ginger, chilies, and lemon zest and sauté until fragrant and softened.
Stir the soaked and drained peas into the pot and add the stock, lemon juice, salt, and pepper. Add some water if you need it to cover the peas by about an inch. Bring to the boil, reduce heat to simmer, and cover (leave a little gap for steam). Let cook about 40 minutes, until the peas are completely tender.
Taste and add salt and pepper. Ladle into warm bowls and top with junktown gremolata, cilantro, bacon, or whatever you like. Pairs particularly well with irresistible skillet cornbread.
Ingredients
Directions
Heat a tablespoon of olive oil in a soup pot to medium-high heat. Add the bay leaves, onion, celery, garlic, ginger, chilies, and lemon zest and sauté until fragrant and softened.
Stir the soaked and drained peas into the pot and add the stock, lemon juice, salt, and pepper. Add some water if you need it to cover the peas by about an inch. Bring to the boil, reduce heat to simmer, and cover (leave a little gap for steam). Let cook about 40 minutes, until the peas are completely tender.
Taste and add salt and pepper. Ladle into warm bowls and top with junktown gremolata, cilantro, bacon, or whatever you like. Pairs particularly well with irresistible skillet cornbread.