Recipe for October: Black Eyed-Pea & Pumpkin Stew

A great October recipe is Black Eyed-Pea & Pumpkin Stew brought to us by Cook for Your Life

Black Eyed-Pea and Pumpkin Stew

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.

Meal: Soups
Serves: 4-6
Prep: 20 - 30 min
Main Ingredient: Black Eyed-Peas

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
2-3 handfuls arugula or spinach (optional)

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 Cook for Your Life's Cornbread.