Serves 4| Hands-On Time: | Total Time:
- 1 cup brown rice
- 2 tablespoons peanut oil
- 2 yellow onions, finely chopped (about 2 cups)
- 1 tablespoon grated fresh ginger
- 1 small green serrano chili, finely chopped
- 3 cloves garlic, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 28-ounce can tomato puree (2 1/2 cups)
- 1/2 cup smooth peanut butter
- 1 medium acorn squash, peeled, seeded, and cut into 1-inch-thick crescents
- 2 tablespoons brown sugar
- 2 16-ounce cans black-eyed peas, rinsed
- 1 cooked chicken breast, shredded (optional)
- 2 tablespoons chopped roasted peanuts
- Heat the oil in a skillet over medium heat. Add the onions and cook about 15 minutes. Add the ginger, chili, garlic, salt, and cumin. Cook 5 minutes more, stirring occasionally. Add the broth, tomato puree, peanut butter, acorn squash, and sugar.
- Cook over medium heat, covered, until the squash is tender, about 30 minutes.
- Add the black-eyed peas and heat through. Transfer half the stew to a small saucepan and add the chicken (if using). Sprinkle with the peanuts and serve with the rice.
- Per Serving
- Calories 766
- Calcium 173mg
- Carbohydrate 110g
- Cholesterol 0mg
- Fat 28g
- Fiber 17g
- Iron 8mg
- Protein 28mg
- Sat Fat 5g
- Sodium 5729mg
What does this mean? See Nutrition 101 .