This Lent, CatholicMom.com is partnering with CRS Rice Bowl by sharing the CRS Rice Bowl featured recipes on each Lenten Friday. Why not try these simple recipes in solidarity with our brothers and sisters around the world?
Don’t forget to place the money you saved by serving a meatless meal into your CRS Rice Bowl! Those funds help feed the hungry around the world and in your own community. If you don’t have a CRS Rice Bowl program in your own parish, click here to find out how to donate.
- 1 c water
- 1½ c pigeon peas or black eyed peas, cooked
- 1 c pumpkin or butternut squash, cubed
- ½ c potatoes, cubed
- ¼ t salt
- 1/3 t turmeric
- 1 t fair trade olive oil
- 3 dry red chilis, broken into bits
- 1 t cumin seeds
- ½ c tomatoes, chopped
- 3 c spinach, chopped
- ½ t cumin
- ¼ t chili powder
Mix pigeon or black eyed peas, pumpkin, potatoes, salt and turmeric in a pan with water. Cook until vegetables are soft—about 15 minutes—and set aside. In a separate pan, heat oil. To the oil, add chilis, cumin seeds and tomatoes. Fry until tomatoes are soft. Add spinach and stir until soft. Combine both mixtures, adding cumin and chili powder (if a spicy dish is desired) and simmer for 2 minutes.
Serve hot over rice.
Makes 4-6 servings
Copyright 2017 Catholic Relief Services