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.
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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