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Black-Eyed Peas with Butternut Squash

At Home with Madhur Jaffrey

  • This adventuresome combo of squash, black-eyed peas, and Indian spices shows spicy doesn't have to mean super hot. Meredith Lee/For The HSUS

Serves 6

2 cups dried black-eyed peas (or 4 cans black-eyed peas, drained)
3 tablespoons olive or canola oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1 medium onion, chopped
1 cloves garlic, finely chopped
1/2 teaspoon fresh ginger, peeled and finely chopped
1 fresh hot green chili, chopped
4 tablespoons tomato purée
1 1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper, or to taste
3/4 pound (2 1/2 cups) butternut squash, peeled, seeded, and cut into 1-inch pieces

If using dried peas, soak the black-eyed peas overnight in water that covers them well. Drain, add the peas along with fresh water to a pot, and cook the peas while preparing the other ingredients, about forty minutes.

Pour the oil into a heavy, largish pan and set over medium-high heat. When hot, put in the cumin and fennel seeds. Let them sizzle for 10 seconds and then add the onions. Stir and fry until the onion pieces turn brown at the edges.

Add the garlic, ginger, and green chili. Stir for a minute. Add the tomato purée. Stir for a minute.

Now add the drained, cooked peas (or drained, canned peas), salt, cayenne, squash, and 2 cups of water to the pan. Bring the mixture to a boil. Cover partially, then turn the heat down to low and cook for about 20 minutes, or until the peas are tender and the water is absorbed.

(Recipe adapted from At Home with Madhur Jaffrey.)


All figures are per serving (assumes 6 servings).

Calories: 294
Fat: 7 g 
Carbs: 44 g
Fiber: 7 g
Protein: 14 g
Sodium: 596 mg

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