Prep 20 mins
Cook 35 mins
Delicious and different...lots of protein and flavour - no meat!
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 -2 minced hot chili pepper, to your taste, seeded and chopped
- 1 1⁄2 teaspoons peeled and grated fresh ginger
- 1⁄2 tablespoon light brown sugar
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cumin
- 1 1⁄2 lbs winter squash, seeded, peeled, and cut into bite-size cubes (about 3 1/2 cups, such as butternut or Buttercup)
- 1 1⁄2 cups water
- 1⁄4 cup creamy natural-style peanut butter
- salt & freshly ground black pepper
- 1 1⁄2 cups frozen black-eyed peas, cooked, cooled or 1 (15 ounce) can black-eyed peas, drained and rinsed
- 1⁄2 cup chopped unsalted dry roasted peanuts
- Heat the oil in a large saucepan over medium heat.
- Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
- Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
- Add the squash and stir to coat with the spices.
- Add 1 ¼ cup of the water and salt and pepper to taste.
- Bring to a boil, then reduce the heat to low.
- Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
- Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
- Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
- Before serving, taste to adjust the seasonings.
I tried this recipe. My husband and I both enjoyed it. I used dried chillies as I had no fresh ones. I also added some chopped fresh coriander (cilantro to US readers) to the plates when I served it up. Next time, I will add an extra cup of black-eyed peas as I think it needed more for balance and body. I used butternut squash and it seemed to take much longer to become tender than 30 minutes. Very simple to make, however and I liked the spices. I will make this one again.
I would love to have done just comments for this, since I made such wild substitutions. But the base was a great jumping-off point, and we really enjoyed this. I used a sweet potato instead of squash, a can of pinto beans instead of black eyed peas, Tabasco instead of chilis. I also added some carrot, cauliflower, and kale, and chunked tofu. And cashews. And some chicken bouillon ("Better Than Bouillon") - not sure how much flavor that added, but in any case the end result was terrific. Mellow, tasty, hearty, nutritious. Thanks!
This is a delicious stew! I used acorn squash from the garden which completely disintegrated, making a very rich, thick, and flavourful stew base. I also added a bit of carrot for extra sweetness. It was a great combination of spicy and sweet! The prep time was longer than 15 minutes though---but well worth it.