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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