| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 1.3g | 54g |
| sugars | fibre | protein | salt |
| 10g | 12g | 16g | 1.8g |
I remember the first time I cooked the Moroccan Pigeon Pea Stew. The aroma of the spices wafting through my Atlanta home, reminding me of the West African flavors of my childhood, with a touch of the Southern warmth I had come to embrace. The vibrant colors of the stew, mirroring the diversity of my heritage, stirred an excitement within me I couldn’t help but embrace. It’s a love affair that has stayed with me ever since.
Reminiscent Flavors With a Twist
The Moroccan Pigeon Pea Stew harks back to West African classics like Jollof rice and Egusi soup, and there are certain elements that come straight out of the Southern kitchen. Yet, this stew stands apart. It’s not simply about recreating a homey bowl of comfort from Nigeria or a soulful dish from Atlanta. It’s about creating a unique fusion that meshes these two culinary traditions while curating a distinctive taste of its own.
This stew pairs exceptionally well with dishes that can absorb its bold, multi-layered flavors—think couscous, flatbreads, or some nice earthy brown rice. The contrast between the light, fluffy grains and the hearty, rich stew makes for a truly satisfying meal.
Nourishing Body and Soul
About those layered flavors – they don’t just taste delicious, they also pack a punch when it comes to health benefits. The stew is filled to the brim with nutrient-rich veggies. The star ingredient-pigeon peas, is not just a humble legume. It’s a protein and fiber powerhouse, beneficial for heart health and aids in digestion. The stew is just teeming with antioxidants thanks to the colorful medley of vegetables and aromatic spices used – cumin, paprika, turmeric, and more.
The Moroccan Pigeon Pea Stew is a tribute to my diverse background. Each spoonful resonates with the familiar warmth of my Southern upbringing and the vibrant dashes of my Nigerian heritage. Cooking this stew always takes me on a trip down memory lane; a reminder of my roots, my journey, and the fusion of cultures that have shaped the person I am today. On a cold day, when looking for comfort or simply when craving a bowlful of pure goodness, I always rely on this delicious stew to whisk my tastebuds away on a delectable journey.
If you’re interested in exploring more Moroccan dishes, I recommend checking out this article on The Spruce Eats for inspiration. For some more insight into the health benefits of pigeon peas, click here.
What You’ll Need
- 2 tablespoon olive oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
- 1 cup dried pigeon peas, soaked overnight
- 2 cups vegetable broth
- 2 can (14 oz) diced tomatoes
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1/2 cup dried apricots, chopped
- 1 orange, zest and juice
- 1 cup fresh cilantro, chopped
Method
Step One
Start by heating the olive oil in a large soup pot over medium heat. Add the finely chopped onion to the pot and cook until it becomes translucent and starts to brown, about 5-7 minutes.
Step Two
Add the minced garlic to the pot and cook for another minute. Then, add the cumin, paprika, cinnamon, turmeric, and cayenne pepper to the pot. Stir everything together and cook for a couple of minutes until the spices are well blended, being careful not to burn them.
Step Three
Season the mixture with salt and black pepper to taste. Then, add the soaked and drained pigeon peas to the pot, stirring to combine them with the onion and spices.
Step Four
Pour the vegetable broth into the pot. Then, add the diced tomatoes, including the juice from the can. Stir everything together, making sure all the ingredients are well combined.
Step Five
Add the diced carrots, red bell pepper, and zucchini to the pot. Then, add the chopped dried apricots. Stir the pot well to combine all the ingredients.
Step Six
Grate the zest of the orange into the pot, then squeeze in its juice. Stir everything together and bring the pot to a simmer. Reduce the heat to low and let everything cook for about one hour, until the pigeon peas are tender.
Step Seven
Just before serving, stir in the chopped fresh cilantro. Taste the stew and adjust the seasoning with more salt and pepper if needed. Enjoy this warming Moroccan Pigeon Pea Stew with a piece of fresh bread or as a hearty main dish!
