1 tbsp coconut oil
1/2 large onion, diced
1 (1-inch [2.5-cm]) piece ginger root, peeled and grated or minced (mine was more like 1/4 cup, chopped)
4 cloves garlic, pressed or minced
1 large tomato, diced (2 cups)
1/2 tsp Aleppo chile flakes, or to taste
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric powder
1 tsp tamarind paste
1 heaping tsp maple syrup, or sweetener or choice, or to taste
1/2 tsp coarse sea salt
2 cups water
4 cups cooked black-eyed peas (I used precooked fresh black eyed peas but canned or cooked from dry could work, too)
1 cup coconut milk, regular or light
Juice of 1/2 lemon (2 tbsp)
1 tbsp chopped fresh cilantro, for garnish