- olive oil - 1 st. a spoon
- bulb - 1 piece
- garlic - 3 teeth
- pumpkin - 450 Grams
- red sweet pepper - 1 piece
- chilli powder - 1/4 teaspoons
- Salt and ground pepper - - To taste
- tomatoes - 600 Grams
- lamb peas - 600 Grams
- black beans - 600 Grams
- Cilantro - 1/2 cup
In a saucepan, heat oil over medium heat. Add onions and garlic. Fry, stirring, until soft, from 5 to 7 minutes. Add the pumpkin, sweet pepper, chili powder, salt and pepper. Fry, stirring, 1 minute. Add 1/2 cup of water. Cover and simmer until vegetables are ready, about 7 minutes. Add the tomatoes with the juice. Cook, mashing them with a spoon. Add peas, beans, 1/4 cup cilantro and 1/2 cup water. Boil. Cook until lightly thickened, about 20 minutes. Season with salt and pepper. Add the remaining cilantro. Serve the stew with slices of lime.
Servings: 4