Finely chop one onion, smash and chop four cloves of garlic, and peel and slice an inch of fresh ginger. Rinse your black-eyed peas if using canned, or soak dried peas overnight. Remove the stems from a bunch of kale and tear the leaves into bite-sized pieces.

In a medium pot, heat two tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for 8–10 minutes until golden and translucent. Stir in the chopped garlic and cook for an additional 2–3 minutes.

Stir in one tablespoon of ground coriander, half a teaspoon of ground turmeric, one tablespoon of garam masala, and a pinch of cayenne powder. Cook for 2–3 minutes until the spices are fragrant.

Pour in a 14-ounce can of crushed tomatoes and a teaspoon of kosher salt. Mix well and bring the mixture to a simmer. Cook for 10–14 minutes until thickened.

Add the rinsed black-eyed peas and 1–2 cups of water. Stir to combine, then fold in the kale in two batches.

Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 10 minutes, stirring occasionally.

Remove from heat, stir in the remaining ginger, and serve alongside steamed rice, warm roti, or bread. A squeeze of lime adds a refreshing brightness.