Pigeon Pea Soup with Plantain Dumplings

This savory pigeon pea soup tastes wonderful with our garlicky plantain dumplings. Read on for the recipe—and for plantain how-to tips, too.

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1. Mix plantains and 1/3 of the garlic until mixture forms soft dough. Roll into 18 balls, using about 1 Tbsp. of the plantain mixture for each.

2. Heat oil in 8-qt. stockpot on medium heat. Add onions, peppers, 1/3 cup cilantro and remaining garlic; cook 5 min., stirring constantly. Stir in peas and tomato sauce; cook 1 min. Add water and bouillon; stir. Bring to boil. Add squash and plantain balls; cook 10 min.

3. Add rice, ham and olives; stir. Simmer on medium-low heat 15 min. or until rice is tender. Serve topped with remaining cilantro.

Pigeon Pea Soup with Plantain Dumplings

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