African Black-eyed Bean Stew with Spicy Pumpkin

Bean Stew

4 tbsp groundnut oil
1 large onion, chopped
2 large carrots, sliced
1 green or red pepper, seeded and chopped
2 cloves garlic, chopped
1 tbsp freshly chopped or 1 tsp dried thyme
1 tsp paprika
1/2 tsp mixed spice
300ml / 1/2 pint vegetable stock
2 x 400g / 14oz tins black-eyed peas
salt, pepper and Tabasco to taste

Spicy Pumpkin

25g / 1oz margarine
700g / 1lb 9oz pumpkin, cubed
1 medium onion, chopped finely
2 cloves garlic, crushed
3 tomatoes, skinned and chopped
1 tsp ground cinnamon
2 tsp curry powder (or garam masala)
pinch of grated nutmeg
300ml / 1/2 pint water
salt and pepper to taste

Method
To make the bean stew: in a large saucepan, sauté 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.

To make the 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.