Name: Spiced Peanut Stew with Squash, Chard + Carlin Peas
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 onions; 4-6 cloves garlic, depending on size; 1 scotch bonnet chillies (or 1 tsp dried chilli flakes); 2 thumbs ginger (or 2 tsp ground ginger); 3 tsp coriander seeds; 3 tsp cumin seeds; 1 tsp ground fenugreek; 1 tsp ground turmeric; ½ cayenne pepper; ½ tsp paprika; ½ tsp cinnamon; 1 tsp flakey sea salt; 2 tbsp cooking oil; 2 tbsp tomato puree; 500g squash or sweet potato; 1 jar of Queen Carlin Peas - drained; 1 x 400g tin chopped tomatoes; 80g peanut butter; 500g water or veggie stock; 1 tsp flakey sea salt; 200g spinach, or 100g kale or chard; wholegrain rice; Lime wedges; 2-4 tbsp toasted peanuts; 2 tsp chilli flakes

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

beans_recipe_black_bean_spiced_peanut_stew_with_squash_chard_carlin_peas_salad_queen_black_beans_boldbeanco_uk

Ve D G

Rated 5.0 stars by 1 users

Spiced Peanut Stew with Squash, Chard + Carlin Peas

Joey O'Hare & Katy Taylor of Husk

Peanut butter is SUCH a good ingredient for reaching that level of creaminess for plant-based dishes. Paired with sweet, nutty, + ultra high-protein carlin peas, this dish will leave you feeling extremely satisfied.

Feeds: 4

Takes: 50 minutes

Ingredients

For the Spice Paste

2 onions
4-6 cloves garlic, depending on size
1 scotch bonnet chillies (or 1 tsp dried chilli flakes)
2 thumbs ginger (or 2 tsp ground ginger)
3 tsp coriander seeds
3 tsp cumin seeds
1 tsp ground fenugreek
1 tsp ground turmeric
½ cayenne pepper
½ tsp paprika
½ tsp cinnamon
1 tsp flakey sea salt

For the Stew

2 tbsp cooking oil
2 tbsp tomato puree
500g squash or sweet potato
1 jar of Queen Carlin Peas - drained
1 x 400g tin chopped tomatoes
80g peanut butter
500g water or veggie stock
1 tsp flakey sea salt
200g spinach, or 100g kale or chard

Serving suggestions

wholegrain rice
Lime wedges
2-4 tbsp toasted peanuts
2 tsp chilli flakes

Made with:
Queen Carlin Peas

In collaboration with Hodmedod, these Queen Carlin Peas are some of thest of British-grown beans. Slowly cooked with a soft, delicate texture + nutty flavour, they’re a British substitution to a chickpea.

Directions

step 1
Start by making the spice paste. Dry-toast the cumin & coriander seeds in a small frying pan over a medium heat just for 1-2 minutes, or until fragrant. Grind in a pestle and mortar.
step 2
Peel and chunky chop the onions, then combine all ingredients for the spice paste, including the ground cumin and coriander, in a nutribullet or small jug blender and whizz until smooth. If you need to add a splash of water to enable it to blend, add it a tablespoon at a time using as little as possible.
step 3
Heat 2 tbsp of oil in a large heavy-bottom saucepan over a medium heat, then fry off the spice paste for 10-12 minutes, stirring often until it has darkened slightly and appears much drier. The spice mix may stick so keep an eye on the pan as you prep the other ingredients.
step 4
Halve the squash and discard the seeds then chop into even sized chunks roughly 1 cm by 3 cm, or thereabouts. Wash your greens and shred into 1 cm thick ribbons.
step 5
After 10-12 minutes add the tomato puree, prepped squash, beans, tinned tomatoes, peanut butter, 500 ml of water and 1 teaspoon of flakey sea salt. Stir things well and bring to a simmer over a gentle heat; once simmering set a time for 30 mins and pop on the lid.
step 6
Stir the stew halfway through cooking. After 30 minutes add the shredded chard, spinach or kale, stir, and continue cooking your stew for 5 minutes just to wilt the greens.
step 7
Serve in warmed bowls, perhaps with some brown rice, topped with chilli flakes, a squeeze of lime, and some toasted, salted peanuts.

Made with:
Queen Carlin Peas

Nutty Queen Carlin Peas

In collaboration with Hodmedod, these Queen Carlin Peas are some of THE BEST of British-grown beans. Slowly cooked with a soft, delicate texture + nutty flavour, they’re a British substitution to a chickpea. Try them in a hearty french onion bake or crisped up in a salad with sticky aubergines and garlicky yogurt. Additive and preservative free. Just the highest quality beans, water and a pinch of salt.

cook with queen carlin peas