YIELD: (4-6) SERVINGS
2 Tbsp Oil
800 Grams Pigeon Peas
2 Medium Onions
3 Garlic Cloves
1/2 Cup Pumpkin
1 Bundle of Chive
1 Bundle of Chadon Beni (Culantro)
1 Sprig of Thyme
1/4 Cup Coconut Milk
Salt & Black Pepper (to taste)
Finely chop onion, pimento, garlic, pumpkin, chive and chadon beni and set aside.
Heat saute pan over medium heat.
Once oil is heat add onion, pimento. garlic, pumpkin, chive, chadon beni and thyme to saute pan.
Mix well, cover and let cook for 60 seconds.
Add peas and coconut milk.
Mix well, bring to boil then reduce to a simmer and let cook for 15-20 minutes.
Remove from heat and season to taste.