black eyed-pea & pumpkin stew - anti-cancer recipes - cook for your life
Black Eyed-Pea & Pumpkin Stew
Servings: 4
Prep time: 20

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.

 


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