Chicken and Pink Eyed Peas

2 cups pink eyed peas

1 cup chopped mushrooms (I used Portobello and they were fantastic)

1 bunch small turnips, cleaned and quartered

1 roasted red pepper, peeled and diced

1 green onion

1 cup chicken stock

½ tbsp butter

½ tsp paprika

½ tsp celery salt

½ tsp pepper

½ tsp cumin

dash cayenne

Boil the pink eyed peas for 30 minutes until they are soft enough to be squished under the backside of a spoon. Drain the peas and set aside. In a soup pot sauté the mushrooms, onion, and turnips in the butter until they are soft. Add the peas, red pepper, spices, and chicken stock to the pot. Simmer until the stock has reduced in a thick sauce. Serve with sliced  roasted chicken and red pepper and tahini sauce.

Roasted Red Pepper and Tahini Sauce

2 roasted red peppers, peeled and deseeded

1 tbsp tahini

½ tsp garlic salt

1 tsp chili garlic paste

juice from ½ a lime

1/3 cup good olive oil

With a hand blender, combine the peppers, tahini, salt, chili garlic paste, and lime juice. Slowly drizzle in the olive oil while the blender is going until fully incorporated.