Jamaican Pigeon Peas Stew

This flavorful Jamaican pigeon peas stew, also known as gungo peas, is really easy to prepare; pigeon peas simmered with potato, carrot, sweet potato, celery, herbs, and spices, you will make it over and over again.

5 from 11 votes

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Course: Main Course

Cuisine: Jamaican

Keyword: Jamaican Pigeon Peas Stew, jamaican soup

Prep Time: 20

Cook Time: 25

Servings: servings

Calories: 148kcal

Equipment

1 large pot

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.

Nutrition