Canarian Gbegiri Soup

Ingredients

In this Canarian adaptation of Gbegiri, we incorporate Canarian spices such as cumin, paprika, and saffron to infuse the soup with the flavors of the Canarian cuisine. Additionally, we use Canarian vegetables like bell peppers to enhance the taste and texture of the soup. These modifications give the dish a unique Canarian twist while still maintaining the creamy and comforting qualities of the original Nigerian Gbegiri. We alse have the original recipe for Gbegiri, so you can check it out.

• 2 cups (400g) black-eyed peas, soaked overnight 2 cups (400g) black-eyed peas, soaked overnight
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black-eyed peas.
2. 2.
   In a large pot, heat the olive oil over medium heat.
3. 3.
   Add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
4. 4.
   Add the black-eyed peas, ground cumin, paprika, and saffron to the pot. Stir well to coat the peas with the spices.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 45 minutes or until the black-eyed peas are tender.
7. 7.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Canarian Gbegiri Soup hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Black-eyed peas — Soaking the black-eyed peas overnight helps to reduce the cooking time and ensures they become tender when cooked. Rinse them thoroughly before using.
• Saffron threads — To enhance the flavor and color of the soup, crush the saffron threads slightly before adding them to the pot.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• Serve the Canarian Gbegiri Soup with a side of crusty bread or Canarian papas arrugadas (wrinkled potatoes) for a complete meal.
• If you prefer a chunkier texture, reserve some cooked black-eyed peas before blending and add them back into the soup after blending.

Serving advice

Serve the Canarian Gbegiri Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro or parsley for added freshness and color.

Presentation advice

To elevate the presentation of the Canarian Gbegiri Soup, drizzle a swirl of olive oil on top of each bowl before garnishing with fresh herbs. Serve the soup with a slice of crusty bread on the side for a visually appealing and satisfying meal.