Prep. Time: 30′      Cooking Time: 30′      Serves 5-6


For the Legumes:

  • 1 cup black-eyed peas
  • 1 cup medium-sized white beans
  • 2 cups colorful giant beans or other legumes of your choice
  • 1/4 cup olive oil
  • 1 onion
  • 1 leek
  • 2 celery stalks
  • 2 carrots
  • 1 zucchini
  • 1/2 celeriac
  • 1 potato
  • 1 tbsp tomato paste
  • 1 can chopped tomatoes
  • 1 cup orzo
  • A small bunch wild greens or Swiss chard
  • Salt
  • Pepper
  • 4 tbsp tahini
  • Juice of 1/2 to 1 lemon


For the Legumes:

  1. Soak the giant beans in plenty of water overnight. Black-eyed peas and white beans do not require soaking, so you can boil them directly.
  2. In a pot, place all the legumes and simmer gently for about 30 minutes. They should soften without falling apart.
  3. Drain them and set aside.

For the Vegetables:

  1. Finely chop all the vegetables into small squares.
  2. Heat half of the olive oil and sauté the chopped onion, leek, and celery for 3-4 minutes until they soften slightly.
  3. Add the chopped carrot, zucchini, celeriac, and potato.
  4. Sauté for 2-3 minutes and add the tomato paste. Rub it on the base of the pot.
  5. Add the legumes and enough warm water to just about cover the ingredients.
  6. Cover the pot and simmer gently for about 20 minutes until the legumes soften completely.
  7. Then, add the finely chopped greens, orzo, and 1 cup of hot water.
  8. Simmer for 10 minutes, stirring occasionally.
  9. Pour in the remaining olive oil towards the end.
  10. Season with salt and pepper to taste.

For Serving:

  1. Dissolve 4 tablespoons of tahini in 1/2 cup of cold water and add lemon juice from half to one lemon.
  2. Add a little warm broth from the food to thin the tahini and pour it over the dish.


Source: Argiro Barbarigou