Pigeon Pea Escabeche Crostini – a delicious recipe with red onion, garlic, bay leaves, fresh ground black pepper, extra virgin olive oil, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a medium saucepan, saute the onion, garlic, bay leaves, black pepper, olive oil, and vinegar over medium-high heat about 8 minutes or until the onion becomes transparent. Remove from heat and let cool. Remove and discard the bay leaves.
2
In a bowl, add the vinegar-oil mixture to the pigeon peas and combine with cilantro and salt. Mix well and allow to chill for 2 to 3 hours before serving with toasted bread as crostini.
3
NOTE: You can use either canned pigeon peas, which are more common and easy to find, or fresh peas. If using the latter, boil them first in salted water for about 45 minutes, or until completely cooked and have turned slightly brown. They should have the same consistency as a cooked bean, while still retaining their shape.
592
kcal
Calories
45
g
Fat
33
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 medium red onion, finely diced, 2 teaspoons minced garlic, 3 bay leaves, 1 teaspoon fresh ground black pepper, and more.
Yes, Pigeon Pea Escabeche Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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