Black Eyed-Pea & Pumpkin Stew

This is real winter food. The chipotle adds an extra smokey, even meaty flavor to this cozy dish. Eat this hearty vegetable stew with a piece of good cornbread or a bowl of brown rice and a salad and you’ll have a perfectly balanced vegetarian supper. 

Meal: Soups

Serves: 4-6

Prep: 20 - 30 min

Main Ingredient: Black Eyed-Peas

Top Tags: Black Eyed-Peas, Collard Greens , Onions , Peppers , Tomatoes (Canned)


  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, sliced
  • 2 tablespoons olive oil
  • Salt, to taste
  • 1 onion, chopped
  • 1 red, orange or yellow pepper, diced
  • 1 small bunch collard greens, stems discarded, leaves roughly cut into 1-inch pieces
  • 1 small kabocha squash or pumpkin, seeds removed, peeled and cut into 1-inch cubes
  • 1 cup canned diced tomatoes
  • 1 (14-ounce) can black eyed-peas, drained and rinsed or Black Eyed-Peas
  • 2 dried chipotle chilies
  • Water or broth, as needed
  • 1 whole stem cilantro
  • 2-3 handfuls arugula or spinach (optional)


1. Heat oil in a stockpot over medium-high heat. Add cumin seeds, toast for 1 minute, or until fragrant.  Add the garlic and cook until it just begins to turn golden. Add onions, peppers, and a sprinkle of salt.  Sauté until the onion starts to turn transparent.

2. Add collards and cook until they begin wilt. Add kabocha, mix well and partially cover. Cook for 5 to 7 minutes or until the kabocha begins to soften. 

3. Add tomatoes and cook over a high heat until they begin to turn an orangey red. Add the black eyed-peas, chipotle, and enough water or broth to just cover the vegetables. Lay a cilantro stem on top, bring to a boil, then cover and simmer for 20-30 minutes or until the kabocha is soft.

4. Remove the cilantro and taste for salt. Stir in the arugula or spinach, if using.  Let the stew sit for another 5-10 minutes. Serve with our Cornbread.

Try cooking your own black eyed-peas for this dish. The extra flavor makes it worth the trouble.