Best Tobago Pigeon Pea Soup Recipes

Jamaican Pigeon Peas Stew image

Provided by Michelle Blackwood, RN

Categories Stew

Time 45m

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion finely chopped
3 cloves garlic minced
1 stalk celery chopped
1 green onion chopped
1 (15-ounce) can pigeon peas drained
1 teaspoon Italian seasoning
1/4 teaspoon allspice
1 vegan bouillon cube
1 medium potato scrubbed and roughly chopped
1 medium sweet potato peeled and chopped
1 medium carrot peeled and chopped
1 tablespoon tomato paste
1/2 cup coconut milk
3 cups vegetable broth or water
1 Scotch Bonnet pepper or 1/4 teaspoon Cayenne pepper
1/4 teaspoon salt or to taste

Steps:

Heat oil in a large pot over medium-high heat, add onion, garlic, celery, green onion and cook until onion is soft and tender about 3 minutes.
Add pigeon peas, Italian seasoning, allspice, vegan bouillon, potato, sweet potato, carrots, tomato paste, and stir.
Add coconut milk, vegetable broth or water, Scotch bonnet pepper, and salt.
Bring to a boil, reduce heat to simmer for about 20 minutes or until vegetables are tender and stew is at the desired thickness.

Nutrition Facts : Calories 220, Carbohydrate 63, Fat 7, Protein 7

Pigeon-Pea Soup image

Yield Makes 6 servings

Number Of Ingredients 18

2 (14-oz) packages frozen pigeon peas, thawed
lb smoked ham, boned ham hock, or Spanish chorizo links (spicy dried pork sausage), diced
3 cups water
14- to 15-oz can chicken broth
For sofrito
1 large fresh jalapeño chile, seeded and finely chopped
1/2 red bell pepper, finely chopped
6 ají dulce chiles, finely chopped, including seeds
1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
1/2 cup finely chopped fresh cilantro
1 small tomato, seeded and chopped
1/2 teaspoon fresh thyme or oregano leaves
6 oz calabaza or butternut squash, peeled and cut into 1/4-inch dice (3/4 cup)
1 garlic clove
4 fresh cilantro sprigs
1/2 green plantain, peeled

Steps:

Simmer peas, ham, water, and broth in a 4-quart heavy pot, uncovered, 30 minutes. Make sofrito while peas simmer: Cook jalapeño, bell pepper, ají dulce chiles, onion, and garlic in oil in a skillet over moderate heat, stirring occasionally, until softened. Add cilantro, tomato, and thyme and cook, stirring occasionally, until thickened, about 4 minutes. Season sofrito with salt and pepper.
Simmer and season stew:
Stir sofrito and squash into pea mixture and simmer, uncovered, stirring occasionally, until squash is tender and liquid is reduced by half, about 30 minutes. Mash garlic clove and cilantro to a paste with a mortar and pestle, then season with salt and pepper and add to stew. Grate plantain on large holes of a grater directly into stew and season stew with salt and pepper.

Toor Dal (Split Yellow Pigeon Peas) image

Provided by Tejal Rao

Time 4h

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 12

1 cup toor dal (split yellow pigeon peas)
2 Roma tomatoes, roughly chopped
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 cup raw whole peanuts
1/4 cup/55 grams ghee
1 sprig fresh curry leaves
3 small pieces Indian cinnamon or 1 cinnamon stick
3 red dried chiles, such as chile de árbol
3 cloves
1/4 teaspoon black mustard seeds
Pinch of asafoetida

Steps:

Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.