Servings: 4 to 6

1 c. water 1 c. water
1½ c. cooked pigeon peas OR black-eyed peas 1½ c. cooked pigeon peas OR black-eyed peas
1 c. cubed pumpkin OR butternut squash 1 c. cubed pumpkin OR butternut squash
½ c. cubed potatoes ½ c. cubed potatoes
¼ tsp. salt ¼ tsp. salt
⅓ tsp. ground turmeric ⅓ tsp. ground turmeric
1 tsp. olive oil 1 tsp. olive oil
3 dried red chili peppers (broken into bits) 3 dried red chili peppers (broken into bits)
1 tsp. cumin seeds 1 tsp. cumin seeds
½ c. chopped tomatoes ½ c. chopped tomatoes
3 c. chopped spinach 3 c. chopped spinach
½ tsp. ground cumin ½ tsp. ground cumin
¼ tsp. chili powder (Optional) ¼ tsp. chili powder (Optional)
cooked rice cooked rice

Mix water, pigeon/black-eyed peas, pumpkin/squash, potatoes, salt, & turmeric together in large stewpot.
Cook till vegetables are soft (about 15-mins.); then set aside.
Heat oil in medium saucepan; then stir in peppers,cumin seeds, & tomatoes.
Fry till tomatoes are soft.
Add spinach to tomatoes & heat, stirring constantly, till spinach is soft.
Stir tomatoes-spinach into other vegetables; then stir in cumin & chili powder, is using the latter.
Return to heat & simmer 2-mins.
Serve over hot rice.

SOURCE: "Catholic Relief Services Rice Bowl" (2017 ed.)  SOURCE: "Catholic Relief Services Rice Bowl" (2017 ed.)