Vegan Jamaican Gungo Peas (Pigeon Peas) Stew (Instant Pot/Stovetop)
Serves 715 mins prep55 mins cook
A delicious, hearty, and comforting Vegan Jamaican Gungo Peas (Pigeon Peas) Stew (soup) with tender gungo peas, carrots, potatoes, and spinach cooked in a creamy coconut broth. It’s perfect as a main course or a side dish. Easy recipe, and gluten-free.
0 servings
What you need
cup cooked rice
tbsp olive oil
tsp cayenne pepper
tbsp fresh ginger
tsp black pepper
tsp salt
cup vegetable broth
can peas
tsp allspice
tbsp fresh parsley
cup fresh spinach
clove garlic clove
tsp dried thyme
cup potato
cup carrot
Instructions
1. Soak Gungo Peas: If using dried gungo peas, soak them overnight in cold water. Drain and rinse thoroughly. (If using canned, rinse and drain). 2. Sauté Aromatics (Instant Pot): Press the "Sauté" button. Add olive oil. Once hot, add onion and cook until softened, about 3-5 minutes. Add garlic, ginger, Scotch Bonnet pepper (if using), allspice, thyme, salt, and black pepper. Sauté for another minute until fragrant. 3. Add Remaining Ingredients: Add the gungo peas (soaked or canned), carrots, potatoes, coconut milk, and vegetable broth to the Instant Pot. Stir well. 4. Pressure Cook: Secure the lid and make sure the vent is sealed. Select "Manual" or "Pressure Cook" and set the timer for 25 minutes on high pressure for pre-soaked gungo peas, 40 minutes for unsoaked dried gungo peas, or 10 minutes for canned gungo peas. 5. Natural Release: Once cooking is complete, allow a natural pressure release for at least 10-15 minutes before carefully quick releasing any remaining pressure. 6. Finish Stew: Carefully remove the lid. Stir in the fresh spinach until wilted. Taste and adjust seasonings if necessary. Remove the Scotch Bonnet pepper if desired before serving. 7. Serve: Ladle the Gungo Peas Stew over cooked rice and garnish with fresh parsley. Enjoy!View original recipe