1. Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute. 2. Add the boiled pigeon peas and cook over medium heat for 1 minute. 3. Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher. 4. Allow to boil until water is reduced by half - about 15 minutes. 5. Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes. 6. Serve hot over white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
