Asopao de Gandules

Asopao de Gandules (Pigeon Pea Stew)

This easy-to-make vegetarian stew is a hearty main course. It highlights fresh pigeon peas (gandules verdes), a staple in Puerto Rican cuisine. These small, round legumes are similar in size to English peas. Enjoy this stew with rice and/or vegetables for a complete meal.

Ingredients

• ¼ cup extra-virgin olive oil
• 8 ounces gandules (green pigeon peas, fresh or frozen) or one 15-ounce can, rinsed
• 1 small onion, diced
• ¼ cup chopped ají dulce or 1/3 cup chopped red bell pepper
• 4 cloves garlic, chopped
• 4 cups low-sodium vegetable broth, divided
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh oregano
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ cup chopped fresh cilantro

Directions

1. Heat oil in a large pot over medium heat. Add gandules, onion, ají dulce (or bell pepper) and garlic. Cook, stirring occasionally, until the vegetables are soft, about 3 minutes. 
2. Add 1 cup broth, tomato paste and oregano. Cook, stirring occasionally, until the liquid is almost completely evaporated, about 5 minutes. Stir in the remaining 3 cups broth, salt and pepper. 
3. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until the vegetables are very tender, about 15 minutes more. Stir in culantro (or cilantro).

_{Original recipe credit to By Verónica Quiles Maldonado from Eating Well.}