Black-Eyed Pea & Pumpkin Stew | Recipes | Cook For Your Life
black eyed-pea & pumpkin stew - anti-cancer recipes - cook for your life

Black-Eyed Pea & Pumpkin Stew

Rated 5 out of 5
5 out of 5 stars (based on 15 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

This is quintessential winter food. It may be plant-based, but the chipotle adds an extra smokey, meaty flavor to this cozy dish. Eat this hearty stew with a piece of good cornbread or a bowl...


  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, sliced
  • Salt, to taste
  • 1 onion, chopped
  • 1 red bell pepper or orange bell pepper or yellow bell 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 1 recipe of our Black-Eyed Peas
  • 2 dried chipotle chilies
  • Water or broth, as needed
  • 1 whole stem cilantro
  • 2 to 3 handfuls arugula or spinach (optional)
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


278 cals


8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


47 g


16 g


8 g


10 g


1496 mg


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

Chef Tips

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

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society