Pigeon Pea Escabeche
What You'll Need
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
How to Make It
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.
Cook the pigeon peas in a pressure cooker for 10 minutes or boil for 30 minutes.
It is important to let the marinade rest to bring out its full flavors.
Remove bay leaves before serving.
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