Ingredients: 

• 6 medium potatoes, 1-inch cubes 
• 6 Tbsp. olive oil 
• 2 medium yellow onions, thinly sliced 
• 2 Tbsp. salt 
• 2 tsp. ground black pepper 
• 7 cups chicken broth or water 
• 4  chicken thighs, cut into 1-inch pieces (optional) 
• 2 medium zucchini, 1-inch half moons 
• ½ medium cabbage, outer leaves peeled off and chiffonade 
• 3 cups black eyed peas, cooked 
• 2 ½ Tbsp. curry powder 
• 3 tsp. salt 
• ¼ cup olive oil 
• 4 Tbsp. all-purpose flour 
• 2 lemons juiced, or more to taste 
• 6 leaves collard greens, chiffonade 
• 1 medium cucumber, thinly sliced  

Make it: 

1. Peel the potatoes and cut them into 1-inch cubes.  
2. In a large soup pot, heat 6 Tbsp. of olive oil over medium heat. Add the potatoes, onions, salt, and black pepper. Cook over medium heat until the potatoes until browned, about 15 minutes, stirring to sauté only once or twice.  
3. Add 5 ½ cups of the broth to the pot. Next, add the zucchini, cabbage, black eyed peas, curry and salt to taste. Cover and bring the pot to a simmer over high heat. Once simmering, remove the lid and turn down the heat to medium low and simmer gently for 5 minutes, or until the vegetables are starting to get tender, not mushy. 
4. While the broth is simmering, heat the ¼ cup of olive oil in a small sauce pan over low heat. Once warm, gently stir in the flour and continue stirring until the mixture is slightly brown. 
5. Slowly add the last ½ cup of the broth into the flour mixture, stirring with a whisk so it combines smoothly (not lumpy!) 
6. Once the broth and flour mixture is combined, add this mixture (also known as a roux in French) into the stew. Next, add the lemon juice, collard greens, and more salt to taste. Bring the stew back to a simmer over medium high heat to thicken. 
7. Taste for more salt or lemon juice and when you are satisfied with the taste, garnish the stew with thinly sliced cucumbers and serve with rice or millet. 

Notes:  

This stew makes great leftovers and will last about a week in the fridge.