Servings: 4-6
Ingredients:
- 1 c water
- 1½ c pigeon peas or black eyed peas, cooked
- 1 c pumpkin or butternut squash, cubed
- ½ c potatoes, cubed
- ¼ t salt
- 1/3 t turmeric
- 1 t fair trade olive oil
- 3 dry red chilis, broken into bits
- 1 t cumin seeds
- ½ c tomatoes, chopped
- 3 c spinach, chopped
- ½ t cumin
- ¼ t chili powder
Mix pigeon or black eyed peas, pumpkin, potatoes, salt and turmeric in a pan with water. Cook until vegetables are soft—about 15 minutes—and set aside. In a separate pan, heat oil. To the oil, add chilis, cumin seeds and tomatoes. Fry until tomatoes are soft. Add spinach and stir until soft. Combine both mixtures, adding cumin and chili powder (if a spicy dish is desired) and simmer for 2 minutes.
Serve hot over rice.
