Soak black-eyed peas in water and bring to a boil in a large saucepan.

Reduce heat and simmer until tender (approximately 40 minutes).

Add salt, let stand for 5 minutes, then drain.

Melt butter in a separate large saucepan.

Add minced red onion, ginger, garlic, and habanero chile.

Cook over medium heat until softened and lightly browned (about 10 minutes).

Incorporate berbere and turmeric and cook until fragrant (about 2 minutes).

Add chopped tomatoes and cook until softened (approximately 5 minutes).

Stir in coconut milk and chicken stock and bring to a boil.

Reduce heat and simmer until tomatoes break down and the sauce thickens (about 20 minutes).

Add the cooked black-eyed peas and cook until lightly coated with the sauce (about 10 minutes).

Fold in chopped cilantro and thinly sliced scallions before serving.