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.
- 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)
- Rinse peas and soak for 4-6 hours or overnight
- Heat a large skillet over medium high heat
- Add the dry spices and stir to toast
- Add the onion, garlic and ginger and stir
- Cook until the onion starts to soften. Add a few TBL of water as needed to prevent sticking or scorching
- Add chopped hot and red peppers, tomatoes and stir.
- Cook until tomatoes start to soften, about 5 minutes
- Drain and add the peas along with 2 cups of fresh water
- Cook for 20-30 minutes, or until the peas are semi-soft
- Add the squash and continue cooking until the peas and squash are ALMOST done
- Add the salt and cayenne and stir
- Taste and adjust seasoning
- Add the greens and cook until peas and squash are tender
- 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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