Recipes » Side Dishes » Pigeon Pea Escabeche
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  • 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


  • 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

  • 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.

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