Jamaican Gungo Peas Soup (Pigeon Peas Vegan

• Vegan

• Produce

  • 2 Carrot
  • 2 Garlic cloves
  • 1/2 tsp Ginger, fresh
  • 2 Green onions
  • 3 cups Gungo peas
  • 1 Onion, medium
  • 1 Potato
  • 1/4 cup Red bell pepper
  • 1 Scotch bonnet pepper, whole
  • 1 tsp Thyme, dried
  • 1 cup Yam, yellow

• Canned Goods

  • 1 cup Coconut milk

• Pasta & Grains

  • 1 Recipe dumplings/spinners

• Baking & Spices

  • 6 Pimento/allspice berries
  • 1 Sea salt

• Liquids

  • 8 cups Water

Found on healthiersteps.com

Description

Ingredients

• 3 cups gungo peas, 2 14-oz cans, fresh or frozen
• 8 cups water
• 1 cup coconut milk
• 1 medium onion, chopped
• 2 green onions, chopped
• 1/4 cup red bell pepper, diced
• 2 garlic cloves, minced
• 1 potato, cut in cubes
• 1 carrot, diced
• 1 cup yellow yam, chopped, (optional)
• 1 carrot, diced
• 1 teaspoon dried thyme, or 2 sprigs of fresh
• 1 whole Scotch Bonnet pepper, (optional)
• 6 pimento/allspice berries, (optional)
• 1/2 teaspoon fresh ginger, grated
• 1 recipe dumplings/spinners
• sea salt, to taste

Directions

• Place gungo peas/pigeon peas in a large pot with water.
• Bring to boil, reduce heat to a simmer.
• Cook for 45 minutes, until tender.
• Add coconut milk and the remaining ingredients.
• Bring to boil, reduce heat to simmer for 20 minutes. Season with salt.

Nutrition