Recipe - Blackeyed Pea Soup

3 cup Dried blackeyed peas
3 tablespoon Unsalted butter or vegetable
oil
3 Onions; minced
2 Garlic cloves; peeled,
chopped
1 teaspoon Ground cinnamon
One half teaspoon Freshlyground black pepper
1 One half teaspoon Ground cumin
One half teaspoon Ground coriander
One half teaspoon Red pepper flakes
1 teaspoon Salt
6 cup Chicken stock or water ;
(to 8 cups)
2 Tomatoes; peeled, seeded,
And minced
1 tablespoon Brown sugar
1 bn Oregano leaves; roughly
chopped
Plain yoghurt; for garnish

Place beans in a saucepan and cover with a generous quantity of water.
Bring to a boil and cook, uncovered, until beans are tender, about 1
hour. Meanwhile, melt butter in a heavybottomed stockpot, add onions
and cook until golden brown, about 5 minutes. Add garlic and cook 2
more minutes. Add dry spices and fry gently until aromas are
released. Drain excess water off beans and add to stockpot, along
with salt and stock or water. Cook gently over low heat until flavors
are combined, about 20 minutes. Add tomatoes, brown sugar, and
oregano, and cook an additional 10 minutes. Serve hot garnished with
plain yogurt. This recipe yields 6 to 8