Ingredients with Measurements:
- 2 cups dried pigeon peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the pigeon peas and soak them in water overnight. Drain and rinse again before cooking.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the red and green bell peppers and cook for another 2-3 minutes until they start to soften.
4. Add the chopped tomatoes, ground cumin, smoked paprika, dried oregano, and bay leaf. Stir well to combine.
5. Add the soaked pigeon peas and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours until the pigeon peas are tender.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
Temperature:
- Low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 6g
- Carbohydrates: 38g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- You can use canned pigeon peas instead of dried pigeon peas.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra texture and flavor.
- Add a can of coconut milk for a creamy and tropical twist.
- Add some diced chorizo or bacon for a smoky and meaty flavor.
Tips and tricks:
- Soaking the pigeon peas overnight will help them cook faster and more evenly.
- You can use a pressure cooker to cook the pigeon peas in less time.
- Serve the stew with some crusty bread or rice to soak up the delicious broth.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Sliced avocado
- Sour cream or Greek yogurt
Pairings:
- Crusty bread
- Rice
- Cornbread
Suggested side dishes:
- Grilled vegetables
- Salad
- Roasted potatoes
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the pigeon peas thoroughly to avoid any risk of food poisoning.
Food history:
- Pigeon peas are a staple ingredient in many Caribbean and Latin American cuisines.
Flavor profiles:
- The stew is savory, smoky, and slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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Region: Caribbean