Description
A hearty, spicy vegan stew made with pigeon peas, vegetables, and traditional Jamaican seasonings.
Ingredients
Scale
- 2 cups dried pigeon peas (gungo peas)
- 6 cups water
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, whole (or pierced for more heat)
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/2 cup chopped sweet potato
- 1/2 cup chopped pumpkin or butternut squash
- 1 can (13.5 oz) full-fat coconut milk
- Salt to taste
- Black pepper to taste
- Fresh scallions, chopped for garnish
Instructions
- Rinse the pigeon peas thoroughly. Place them in a large pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until the peas are tender. Skim off any foam that rises to the top.
- While the peas simmer, heat the coconut oil in a separate skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the minced garlic, carrot, and celery to the skillet. Cook for another 5 minutes until vegetables begin to soften.
- Add the thyme, allspice, and cinnamon to the skillet. Stir and cook for 1 minute until fragrant.
- Add the cooked vegetable mixture, the whole scotch bonnet pepper, sweet potato, pumpkin, and coconut milk to the pot with the tender peas and water.
- Bring the stew back to a gentle simmer. Cook for 20 to 30 minutes, stirring occasionally, until the sweet potato and pumpkin are soft and the stew has thickened slightly. The peas should be very soft.
- Remove the whole scotch bonnet pepper before serving. Season with salt and black pepper to your taste.
- Ladle the stew into bowls and garnish with fresh scallions.
Notes
- If you prefer a thicker stew, mash some of the peas against the side of the pot after the vegetables are cooked.
- Do not break the scotch bonnet pepper unless you want extreme heat throughout the dish.
- Serve hot with rice and peas or boiled dumplings.
- Prep Time: 20 min
- Cook Time: 1 hour 45 min
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12
- Sodium: 350
- Fat: 22
- Saturated Fat: 18
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 18
- Protein: 15
- Cholesterol: 0
Keywords: Spicy, Vegan, Jamaican, Stew Peas, Gungo Peas, Coconut Milk, Vegetarian Stew