Gara Chorba

Soak black-eyed peas overnight then drain and rinse them before starting the soup preparation the next day.

Brown diced lamb in oil in a large pot then add onion and cook five minutes until softened and lightly colored.

Stir in tomato paste, cumin, dried basil, and black pepper, cooking one minute to bloom the spices in the hot oil.

Add soaked peas, diced carrots, and water then bring to a boil and reduce heat to simmer for one hour stirring occasionally.

Check that the peas and lamb are both tender then adjust seasoning with salt and pepper to achieve a rich deep flavor.

Ladle into bowls and garnish with fresh cilantro, serving with crusty bread on the side.