1 c. water
1 (15 oz) can black eyed peas
1 c. butternut squash, cubed
pinch of salt
1/8 t. turmeric
pinch crushed red pepper
1/2 c. diced canned tomatoes with juices
1  1/2 c. baby spinach leaves 
1/4 t. cumin
1/8 t. chili powder
2 c. cooked brown rice

Place water, black eyed peas, squash, salt and turmeric in a dutch oven.  Bring to a boil, reduce heat, cover and simmer for 15-20 minutes, until squash is tender.  Add the tomatoes, spinach, cumin and chili powder.  Cover and simmer until warmed through and spinach is wilted.  Serve over hot rice.