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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.

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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