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(7 votes, average: 4.86 out of 5)
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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.
Preparation
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.
Ingredients:
- 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 to 3 handfuls arugula or spinach (optional)
Nutritional Information
Calories
340 cals
Fat
15 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
10 g
Carbohydrates
48 g
Sugar
14 g
Fiber
8 g
Protein
11 g
Sodium
1547 mg
*per serving
Ann's Tips and Tricks
Try cooking your own black eyed-peas for this dish. The extra flavor makes it worth the trouble.
