Servings: 6 people
Calories: 336kcal
Ingredients
- 1 lb Pigeon Peas
- 1 whole Yellow Onion diced
- 4 Cloves Garlic diced
- 2 Medium Carrots cut on the diagonal
- 1 Small Acorn Squash peeled, deseeded, and diced
- 1 Small Cabbage core removed and roughly chopped
- 1 Whole Habanero
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon All Spice
- ½ tablespoon Ground Curry
- 3 sprigs Fresh Thyme
- 1 quart Vegetable Stock
- 13.5 oz can Coconut Milk
- 13.5 oz can Fire Roasted Tomatoes
- 2 whole Bay Leaves
Instructions
- Bring peas to a boil in a large pot of water. Remove from heat and allow the peas to soak for an hour. Otherwise you can do an overnight soak by placing the beans in a pot of cold water ensuring they’re well covered by the water.
- In a large dutch oven pot, heat olive oil. Saute the onions, garlic, and carrots a few minutes. Season with the spices (salt, pepper, allspice, and curry) as you go.
- Add the cabbage and squash and cook for 3-4 minutes. Make sure to coat the vegetables well with all the flavor that is building in the pot.
- Using the point of a sharp knife, slice a few small slits into the sides of the habanero. Add the habanero, thyme, and bay leaf.
- Layer in the liquid ingredients - coconut milk and vegetable stock, plus peas and tomatoes mixing all the ingredients well. Bring to a boil then simmer covered for about 2 hours.
Notes
Pigeon peas should be treated liked most beans/legumes in that you’ll want to soak them ahead of time
Gandules and pigeon peas are the same thing. So if you’ve had Arroz con Gandules then you’ve eaten pigeon peas before.
Most grocery stores will carry them in the dried beans section. If not you can find them in more specialty stores. Then there is always Amazon.
Black-eyed peas or baby lima beans are decent substitutes for gandules if you have difficulty finding them.
Be mindful of the habanero stewing in the pot. After about an hour in the pot you can remove. Otherwise, you run the risk of it disintegrating into the stew dropping some serious heat and disrupting the flavor a lot!
If you feel the need for rice, go all in and serve with coconut ginger rice. The stew is filling enough if you serve a big bowl, but collard greens or smothered green beans. make a great side dish.
Nutrition
Calories: 336kcal | Carbohydrates: 44g | Protein: 10g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1169mg | Potassium: 1004mg | Fiber: 12g | Sugar: 10g | Vitamin A: 4425IU | Vitamin C: 58mg | Calcium: 155mg | Iron: 4mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!