Black Eyed-Pea & Pumpkin Stew
- 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)
- 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.
- 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.
- 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.
- Remove the cilantro and taste for salt. Stir in the arugula or spinach, if using. Let the stew sit for another 5-10 minutes.
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