Ingredients with Measurements:
- 1 cup dried pigeon peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup water
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Rinse the dried pigeon peas and soak them in water overnight.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the ground cumin, smoked paprika, and dried thyme to the pot and stir to combine.
4. Drain the soaked pigeon peas and add them to the pot. Pour in the vegetable broth and water and stir to combine.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 45-60 minutes or until the pigeon peas are tender.
6. Remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until it is smooth and creamy. Alternatively, transfer the soup to a blender and puree in batches.
7. Season the soup with salt and pepper to taste.
8. Serve the pigeon pea soup hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 4g
Carbohydrates: 29g
Protein: 9g
Fiber: 9g
Substitutions for ingredients:
- Dried chickpeas or black beans can be substituted for the pigeon peas.
- Chicken broth or beef broth can be substituted for the vegetable broth.
Variations:
- Add diced carrots, celery, or bell peppers to the soup for extra flavor and nutrition.
- Top the soup with croutons or a dollop of sour cream for added texture.
- Use coconut milk instead of water for a creamier soup.
Tips and Tricks:
- Soaking the pigeon peas overnight will help them cook faster and more evenly.
- If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be sure to let it cool slightly before blending and work in batches to avoid splatters.
- Adjust the seasoning to your taste. You can add more or less cumin, paprika, or thyme depending on your preference.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the soup in a bowl and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve the soup with crusty bread or crackers for dipping.
- Pair the soup with a salad or sandwich for a complete meal.
Suggested Side Dishes:
- Crusty bread
- Salad
- Sandwich
Troubleshooting Advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Be sure to soak the pigeon peas overnight to ensure they are fully cooked and safe to eat.
- Store leftover soup in the refrigerator and consume within 3 days.
Food History:
Pigeon peas are a staple ingredient in Caribbean cuisine and are commonly used in soups, stews, and rice dishes.
Flavor Profiles:
The pigeon pea soup is hearty and flavorful, with a smoky and slightly spicy taste from the cumin and paprika.
Serving Suggestions:
Serve the soup hot as a main dish or appetizer.
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Region: Caribbean