Pigeon Pea Stew with Plantain Dumplings – Asopao de Gandules con Bolitas de Platano

This is a popular Puerto Rican vegetable stew called Asopao de Gandules con Bolitas de Platano. It is usually served over rice.

 

Stew:

½ green pepper (large dice)

1 small onion (large dice)

2 cloves garlic

½ tsp salt

½ tsp black pepper

½ tsp dried cilantro

½ tsp dried oregano

1 tsp ground cumin

3 tbsp olive oil

¼ cup diced ham or bacon

1 tbsp capers – rinsed

12 stuffed olives – rinsed

3 cups chicken broth

1 – 8 oz. can tomato sauce

2 – 15 oz. cans pigeon peas (Gandules)

1 cup diced Calabaza or Butternut squash (½ “dice)

1 cup Batata or sweet potato (½ “dice)

Dumplings:

2 large green plantains – peeled and finely grated

1 tbsp corn starch

1 egg white

½ tsp dried cilantro

½ tsp parsley

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

Place peppers, onions, garlic, salt, pepper, cilantro, oregano, cumin and oil into food processor and puree to make sofrito. Sofrito is a Puerto Rican kitchen staple used to flavor many dishes.

Dice ham into small cubes about 1/2″.

Place 3 tbsp of sofrito and diced ham into a large stock pot and saute for about 4 minutes over medium heat.

Remaining sofrito can be frozen for use in another dish.

Rinse olives and capers in cold water.

Add olives, capers, broth, tomato sauce and pigeon peas to the pot and bring to a boil. Then reduce the heat to a simmer.

Peel the Batata and the Calabaza.

Dice the Batata and the Calabaza into small cubes.

Add diced vegetables to the pot  and simmer for 10 minutes.

Combine dumpling ingredients in a large bowl.

Using a small ice cream scoop, drop dumplings into pot and allow to simmer on low heat for about 1 hour with cover slightly ajar.