CookEat Recipe
Bell Pepper and Pumpkin with Potato
Bell pepper, pumpkin, potato and onion cook with a little cider until tender. Cooked black-eyed peas are warmed through and parsley is added before serving.
Method
Steps
Step 1
Use 80 g cooked, drained black-eyed peas. Scrub the potato, peel and deseed the pumpkin and cut both into 1 cm cubes. Deseed and dice the pepper; chop the onion and parsley.
Step 2
Heat the olive oil in a medium lidded frying pan over medium heat. Cook the onion and pepper for 5 minutes.
Step 3
Add the potato, pumpkin, cider and 150 ml water. Cover and simmer gently for 15–20 minutes, stirring occasionally, until potato and pumpkin are fork-tender.
Step 4
Stir in the drained black-eyed peas and heat for 5 minutes. Add the parsley and divide between two plates.
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