Asopao de Gandules Pigeon Pea Stew

Ingredients

• ¼ cup extra-virgin olive oil
• 8 ounces gandules (green pigeon peas, fresh or frozen) or one 15-ounce can, rinsed
• 1 small onion, diced
• ¼ cup chopped ají dulce or 1/3 cup chopped red bell pepper
• 4 cloves garlic, chopped
• 4 cups low-sodium vegetable broth, divided
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh oregano
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ cup chopped fresh culantro (see Tip) or cilantro

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