Ingredients

• 14 ounces frozen pigeon peas (boiled until soft , drained and rinsed)
• 1 tablespoon olive oil
• 1 small onion (cut in quarters)
• 1 clove garlic (minced)
• 1/4 teaspoon oregano
• 1/2 teaspoon thyme
• 1 teaspoon cilantro (chopped)
• 1 teaspoon salt
• 1 chicken bouillon cube
• 3 cups water
• 2 cups coconut milk

• Prep Time: 10 minutes
• Cook Time: 45 minutes

• Total Time: 55 minutes

Preparation

1. Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
2. Add the boiled pigeon peas and cook over medium heat for 1 minute.
3. Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
4. Allow to boil until water is reduced by half - about 15 minutes.
5. Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.

1. Serve hot over white rice