Pigeon Pea Escabeche
These marinated pigeon peas, high in protein and fiber, are ideal for the holiday season. Enjoy with baked cassava, baked tortilla chips, or as a filling for a burrito or wrap. The flavors intensify in the refrigerator overnight.
Cook: 20 mins
Yield: 3 cups
Ingredients
Ingredients
- 3 cups cooked pigeon peas, drained
- ½ cup chopped red onion
- 2 garlic cloves, crushed
- ½ cup low-sodium vegetable broth
- ¼ cup green olives, chopped
- 3–4 sweet peppers, minced
- 2–3 bay leaves
- Ground black pepper to taste
- ¼ cup apple cider vinegar
- Salt to taste
- Chives, cilantro, or parsley, finely chopped to taste
Instructions
Instructions
- 1. In a heated skillet, sauté onion and garlic with 2–3 tablespoons of vegetable broth, until the onion is translucent.
- 2. Add olives, sweet peppers, bay leaves, pigeon peas, black pepper, and remaining vegetable broth. Mix everything, and cook for about 10 minutes, stirring occasionally.
- 3. Add apple cider vinegar and cook for an additional 2–3 minutes.
- 4. Remove from heat. Add salt and finely chopped aromatic herbs (chives, cilantro, parsley) to taste.
- 5. Let cool to room temperature, then place in a covered container. Refrigerate overnight.
- 6. Serve chilled or at room temperature.
Cooking Tips
Cooking Tips
- 1. Cook the pigeon peas in a pressure cooker for 10 minutes or boil for 30 minutes.
- 2. It is important to let the marinade rest to bring out its full flavors.
- 3. Remove bay leaves before serving.
Copyright 2025 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits