Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 |
Tbsp |
cooking oil |
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2 |
cloves |
garlic |
mashed |
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1 |
cup |
onion |
chopped finely |
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1 |
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green jalapeno pepper |
chopped finely and seeds removed or leave seeds for spicy flavor |
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1 |
tsp |
cumin (called jeera at Indian groceries) |
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1 |
can - 15.5 oz. |
tomato sauce (puree) |
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2 |
cups |
pumpkin puree |
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1 |
cup |
Filtered water |
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1 |
can - 15.5 oz. |
cooked black beans (any equal amount of cooked dried bean will do also) |
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2 |
cups |
chicken broth or 2 bouillon cube + 2 cups filtered water |
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2 |
Tbsp |
cilantro |
stems removed and chopped |
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Recipe Instructions:
- Fry garlic, onion, jalapeno pepper and cumin in cooking oil in a medium pot on stove.
- Add tomato sauce, pumpkin puree, filtered water and cooked black beans. (Mash beans before adding if no blender is available.) Add chicken broth or bouillon cubes mixed with filtered water and simmer for 15 minutes.
- Run ½ of the mixture through a blender, return to pan.
- Serve in bowls and garnish with cilantro.