Kwanzaa Vegetable Stew
Recipe type: Soups and Stews
Serves: 4
  • 1 Tablespoon oil
  • 1 large onion; chopped
  • 6 ounces mustard greens; chopped
  • 1/3 Cup currants
  • 3 yellow squash; chopped
  • 1 can drained black-eyed peas (15 ounce)
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon salt
  • 2 Cups vegetable broth
  • 1 Cup water
  • 3/4 Cup couscous
  • 1/3 Cup chopped peanuts
  1. Heat oil over high heat in large saucepan. Add onion and cook until slightly softened, about 3 minutes.
  2. Lower heat to medium and add mustard greens, currants, squash, black-eyed peas, coriander, cumin, cayenne, salt, vegetable broth, water and couscous. Cover and simmer over medium low heat until vegetables are tender, about 15 minutes.
  3. Sprinkle chopped peanuts over top before serving.
This recipe yields 4 servings.

Each serving: 265 calories; 1,090 mg sodium; 0 cholesterol; 11 grams fat; 32 grams carbohydrates; 11 grams protein; 2.53 grams fiber.
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