Curried pea and carrot soup
I made this soup as a riff off of a dish I had for lunch fairly often when I was studying in Uganda. The approach was fairly simple: sauté some onions with whatever spices you had on hand, throw in peas and fill up with water until they were just covered, put a lid on it and wait.
Back in the US, with all my first-world kitchen amenities, I like to puree the stew into a soup.
1/2 of a medium yellow onion, diced
2 large carrots, peeled and chopped up
1 tbsp oil or butter (I used some herbed butter I was trying to get rid of)
1 tsp ground cumin
1/2 tsp garam masala
1/2-1 cup chicken or vegetable stock
8 oz peas
1 cup water
Pancetta, sautéed (optional)