Meatless Dried Gungo Peas Soup || A Hearty Soup Recipe

gungo peas

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas provide a similar texture and protein content.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños offer heat with less intensity.

allspice

🥗Healthier: mixed spices

💰Cheaper: cinnamon

Mixed spices can mimic the flavor profile.

Sort the dried gungo peas by removing any defective peas or debris and wash them 2-3 times.

Soak the peas overnight until they double in size.

In a pot, add the soaked peas, 12 cups of water, 1 chopped onion, thyme, and salt.

Cover the pot and bring to a boil over medium to high heat.

While the peas are cooking, chop half of the pumpkin and prepare the other ingredients like turnip and chayote.

Strip the celery slightly to remove the stringy parts before chopping it.

To make the dumplings, mix spelt flour and water until a firm dough forms, adding a pinch of salt if desired.

Once the peas are tender, remove the pumpkin, mash it, and add it back to the pot.

Add 4 cups of homemade coconut milk and grated ginger to the pot and stir.

Cover the pot and allow it to boil for about 10 minutes.

Add the dumplings, yellow yam, Irish potato, and pumpkin to the pot.

To form dumplings, break small pieces of dough, roll them in your hands, and press the center to shape them.

Add hot water to the soup if needed to stretch it.

Season the pot with sage leaves, thyme, scallion, and scotch bonnet pepper.

Add vegetable bouillon and garlic powder to taste, then stir well.

Cover the pot and cook for an additional 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary