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The Best Spiced Black Eyed Pea & Butternut Squash Stew Ever

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  • Author: Michelle Davis
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

There’s something comforting about a warm, hearty stew on a crisp evening. This Spiced Black Eyed Pea & Butternut Squash Stew combines tender black-eyed peas with sweet butternut squash, all infused with aromatic spices. Inspired by Southern and African culinary traditions, it’s perfect for cozy dinners, family gatherings, or a festive holiday spread. The creamy texture, vibrant colors, and warming spices make it a dish that nourishes both body and soul.

Ingredients

Scale

  • 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)

  • 4 cups butternut squash, peeled and cubed

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 2 medium carrots, peeled and chopped

  • 3 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon smoked paprika

  • ½ teaspoon ground cinnamon

  • ½ teaspoon turmeric

  • ¼ teaspoon cayenne pepper (optional)

  • 4 cups vegetable broth

  • 1 can (14 oz) diced tomatoes

  • 1 teaspoon salt, or to taste

  • ½ teaspoon black pepper, or to taste

  • 2 tablespoons fresh parsley, chopped, for garnish

  • 1 tablespoon lemon juice (optional)

Instructions

  1. If using dried black-eyed peas, rinse and soak them overnight or for 6–8 hours. Drain and rinse before cooking.

  2. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell peppers, and carrots. Cook 5–7 minutes until softened.

  3. Add cumin, coriander, smoked paprika, cinnamon, turmeric, and cayenne pepper. Stir 1–2 minutes to toast the spices.

  4. Add butternut squash and black-eyed peas, stirring to coat with spices.

  5. Pour in vegetable broth and diced tomatoes. Stir and bring to a gentle boil. Reduce heat, cover, and simmer.

  6. Simmer for 35–45 minutes, stirring occasionally, until black-eyed peas are tender and squash is cooked. Add more broth if needed.

  7. Taste and adjust seasoning with salt, pepper, and lemon juice. Remove from heat.

  8. Serve in bowls and garnish with fresh parsley.

Notes

  • Toast spices with aromatics for deeper flavor.

  • Mash a few squash cubes for creamier texture.

  • This stew tastes even better the next day. Store in the fridge up to 4 days or freeze for 3 months.

  • Optional: Add leafy greens or protein like tofu for variation.

  • Adjust cayenne pepper to control spiciness.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

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Find it online: https://www.michellebites.com/the-best-spiced-black-eyed-pea-butternut-squash-stew-ever/