Wash the swiss chard very well, and drain it.

Chop the stalks and the leaves into thin slices.

In a pot boil the swiss chard till it becomes tender.

Remove it from the heat, and drain it.

Boil the black eyed peas in water (soaked overnight).

In a large pot, heat the oil and fry the onion till it becomes translucent.

Add the garlic, chilli powder (if used), and chopped green coriander.

After it is well cooked, keep aside quarter of the quantity to add it later for garnishing.

Add the chard and the beans to the pot and around one cup of water

Simmer gently until the chard has wilted and softened.

Put the garnish on top of the plate and serve it with lemon and pita bread.

Notes: usually we cook the white swiss chard
* the traditional way is to separate stalks from the leaves and cut each separately then boil the stalks till tender and add back to the stew.
* You may first boil the black eyed peas until it is half cooked, then add the chard and boil it all together in the same pot.
* don't turn off the stove until the water is fully evaporated.

Made by: Samah Baroudi