Black-Eyed Peas With Butternut Squash

black-eye-peas-squash

Sometimes what I create is determined by what needs to be used up right away. This dish is one of those. We were about to be out of town for a few days in Nairobi and I had a squash, some tomatoes and peppers that needed to be used. The pantry was a bit bare but I had these very nice black-eyed peas that I had been wanting to use and the garden is full of spinach. Voila! Black-eye peas and butternut squash!

I used spinach but you can use any green. You might add them in earlier if you are using collards or other tougher greens. I made this oil free but you can use the vegetable oil of your choice. If you are in a hurry use canned peas, but I recommend using dried peas.

Black-Eyed Peas With Butternut Squash
 
Prep time
Cook/Dehydrate time
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A hearty and filling stew. Serve with your favorite rice. An oil free recipe.
Author:
Recipe type: Main Dish
Cuisine: Vegan
Serves: 6-8 servings
Ingredients
  • 2 cup dried black-eyed peas
  • ½ tsp whole cumin seeds
  • ½ tsp whole fennel seeds
  • ½ tsp whole coriander seeds
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 inch piece fresh ginger, peeled and finely chopped
  • 1 hot chili pepper, chopped
  • 1 red bell pepper, chopped
  • 3-4 roma/plum tomatoes chopped
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 cups spinach, kale or other greens, rough chopped
  • 1 ½ tsp salt
  • ⅛ - ¼ tsp cayenne pepper, or to taste (optional)
Instructions
  1. Rinse peas and soak for 4-6 hours or overnight
  2. Heat a large skillet over medium high heat
  3. Add the dry spices and stir to toast
  4. Add the onion, garlic and ginger and stir
  5. Cook until the onion starts to soften. Add a few TBL of water as needed to prevent sticking or scorching
  6. Add chopped hot and red peppers, tomatoes and stir.
  7. Cook until tomatoes start to soften, about 5 minutes
  8. Drain and add the peas along with 2 cups of fresh water
  9. Cook for 20-30 minutes, or until the peas are semi-soft
  10. Add the squash and continue cooking until the peas and squash are ALMOST done
  11. Add the salt and cayenne and stir
  12. Taste and adjust seasoning
  13. Add the greens and cook until peas and squash are tender
  14. Serve with rice

BTW, while we were in Nairobi we ate the BEST mall food ever and I will have a recipe inspired by that meal soon.

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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

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