INGREDIENTS
* Bean Stew
o 4 tablespoons groundnut oil
o 1 large onion, chopped
o 2 large carrots, sliced
o 1 green or red capsicum, seeded and chopped
o 2 cloves garlic, chopped
o 1 tablespoon freshly chopped or 1 teaspoon dried thyme
o 1 teaspoon paprika 1/2 teaspoon mixed spice
o 300 milliliter / 1 1/2 cups vegetable stock
o 2 x 400 grams / 14 ounces tins black-eyed peas
o Salt, pepper and tabasco to taste
* Spicy Pumpkin
o 25 grams / 1 tablespoon margarine
o 700 grams / 1 1/2 pounds pumpkin, cubed
o 1 medium onion, chopped finely
o 2 cloves garlic, crushed
o 3 tomatoes, skinned and chopped
o 1 teaspoon ground cinnamon
o 2 teaspoons curry powder (or garam masala)
o Pinch of grated nutmeg
o 300 milliliter / 1 1/2 cups water
o Salt and pepper to taste
METHOD
Bean Stew
In a large saucepan, saute the onion, carrots, pepper, garlic, thyme and spices in the oil, for about 5 minutes. Add the stock, bring to the boil, reduce the heat to simmer, stir in the beans and season to taste with salt and pepper and tabasco. Cover and simmer for 15 minutes, adding more stock or water as necessary, until the vegetables are tender.
Spicy Pumpkin
Melt margarine in a large saucepan over a medium heat. Add the pumpkin, onion, garlic, tomatoes, spices and water. Stir well and simmer, covered until the pumpkin is tender, about 10-15 minutes. Season to taste with salt and pepper.
To serve, place some rice in the bottom of a bowl, add some black eyed bean stew to one side and the spicy pumpkin on the other.