Impress your family and friends with the simple yet incredibly tasty stew. If you love pigeon peas then you will also love my Jamaican Rice and Pigeon Peas and Jamaican Gungo Peas Soup.
What Are Pigeon Peas?
Pigeon peas also know as Gungo peas in Jamaica, or Gandules in Puerto Rico are legumes grown in tropical and subtropical areas, they are eaten throughout the Caribbean, Asia, and Africa. Pigeon peas are high in protein and fiber and beneficial as part of a healthy diet.
Jamaican Pigeon Peas Stew
It is back to school time and if you are looking for a quick and easy recipe that will be ready in less than 30 minutes. It is the perfect weeknight vegan stew that can actually taste better the following day.
I understand how crazy it gets during the back to school seasoned, this vegan pigeon peas recipe will definitely save you time. The stew is a combination of pigeon peas and root vegetables, it is a favorite vegan one-pot comfort meal.
Pigeon peas are sold in the cans here in the USA in the International aisle of most major supermarkets including Walmart or on Amazon.
How To Make Jamaican Pigeon Peas Stew?
- 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.
Tips For Making Jamaican Pigeon Peas Stew
- You can substitute your favorite veggies for the carrots and potatoes. Zucchini, turnip, green breadfruit, pumpkin, butternut squash. and Chocho is delicious additions.
- Pigeon peas stew can be prepared from the green pigeon peas or the dried pigeon peas.
- Use Italian seasoning, thyme or and combination of your favorite herb blend.
Other Delicious Stews To Prepare
- Chickpea Stew (Vegan, Gluten-Free)
- Vegan Jamaican Stew Peas
- Black Bean Butternut Stew
- Vegan Brazilian Black Bean Stew
- Ital Stew Recipe
- Vegan Lentil Stew
- Vegan Jackfruit Stew
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
Categories
- Categories: Gluten-Free, Vegan
- Course: Stew
- Cuisine: Jamaican
Nutrition
(Per serving)- Energy: 220 kcal / 920 kJ
- Fat: 7 g
- Protein: 7 g
- Carbs: 63 g
Cook Time
- Preparation: 20 min
- Cooking: 25 min
- Ready in: 45 min
- For: 6 Servings
Ingredients
- 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
Instructions
- 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.
Made this as wanted to try something different using pigeon peas. I used the dried variety, soaked overnight and as Michelle advised, cooked separately. Didn’t have any sweet potato but used a red pepper and some red split lentils. We ate it the following day and it really is delicious, also added a bit of lemon juice too. Really tasty and wholesome.
Love your recipes.
Thanks Michelle, it is nice food look the way they should look, even though they’re vegan.
Thanks
Thank you Hiya for your feedback.
Everything turned out wonderful and I will be making this again!
I’m so happy you enjoyed it Mari, thank you for sharing your feedback.
This is a wonderful recipe and super flavorfull ! YOUhave the best recipes and videos. THANK YOU !!!
Leah, I’m so happy you enjoyed it Leah, thank you very much for your encouraging words.
You are so welcome. I have marked a few more of your recipes to make this week, after I get a few of the ingredients from the market. I absolutely love your seasonings you choose. It really makes the food beyond yummy. !!!!
Best soup I know how to make. thank you for this. If you’re not vegetarian, add sausage to it; its le yum
This was delicious! Thanks for this great recipe!! I used a habanero because I couldn’t find the scotch bonnet. I also had dried peas so soaked overnight and cooked before adding in but it would be a really quick recipe using canned!
Made the pigeon pea stew, it was excellent, did not soak the peas, just cooked it longer in a Dutch oven
Thank you for sharing your feedback, I’m so happy you enjoyed it. Thank you for sharing your adjustment.
Which beans can be used in place of PPs?
I made this tonight with dried pigeon peas (started soaking last night) plus I had to use a jalapeno pepper instead of the traditional Scotch Bonnet. All five of us loved it and I got a ton of compliments, which I almost felt I didn’t deserve because it was so easy. Great vegan stew. Thank you Michelle!
JoAnne, I’m so happy it turned out great and everyone loved it. Thank you for trying it.