Thai Peanut Coconut Cauliflower Chickpea Curry

For the curry:
1/2 tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 large carrot, thinly sliced
1 small head cauliflower, broken into florets (3-4 cups)
1 bunch green onions, diced
1 15-ounce can coconut milk
1/3 cup water or vegetarian broth
2 tablespoons red curry paste
2 tablespoons natural creamy peanut butter (or cashew butter)
1/2 tablespoon soy sauce
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 red bell pepper, julienned
1 15-ounce can chickpeas, rinsed and drained
1/2 cup frozen peas
 
To garnish:
Fresh cilantro
Sliced green onion
Chopped peanuts or cashews
 
Place a large deep 10-inch skillet or a large pot over medium high heat. Add coconut oil, garlic, and ginger and cook for 30 seconds. Then add carrot, cauliflower, and green onions, and sauté for 3-5 minutes until cauliflower begins to turn a slight golden brown and green onions soften.
 
Add coconut milk, water/broth, curry paste, peanut butter, soy sauce, turmeric, cayenne pepper, and salt, and stir well to combine. Stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes. Taste and adjust seasonings as necessary.
 
Before serving, stir in frozen peas and simmer an additional minute. Garnish with cilantro, green onion, and chopped peanuts/cashews.
 
Serves 4.
 
From Ambitious Kitchen blog

Black-Eyed Pea Soup with Herbs and Garlic

1 pound (500 grams) black-eyed peas, picked over and rinsed
1/4 cup olive oil
1 large onion, chopped
6 cloves garlic, thinly sliced
1/2 cup dry white wine or marsala
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 bay leaves
Salt and freshly ground pepper

Put the black-eyed peas in a bowl with water to cover and soak for at least 4 hours or up to overnight. Drain.

In a large heavy pot, warm the oil over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the wine and cook for 3 minutes. Add the black-eyed peas, 4 cups broth, and tomato paste and stir to combine. Bring the soup to a boil. Reduce the heat to low, add the herbs, and simmer uncovered until the peas are tender, 45-55 minutes. Alternatively, cook in pressure cooker for 12 minutes under pressure.

Season with salt and pepper and serve.

Serves 8-10.

From Soup of the Day by Kate McMillan