Step 1

Heat the olive oil in a Dutch oven or a large pot and saute the onion, carrot, celery, and red pepper for 7-8 minutes over medium heat until they soften and start to caramelize ever so slightly.

Step 2

Stir in the garlic, thyme, oregano and cayenne pepper and cook for another minute until fragrant.

Step 3

Next, stir in the tomato paste, gungo peas, potatoes, stock and coconut milk. Bring to a boil, then lower the heat and simemr for 15-20 minutes or until the potatoes are fork tender.

Step 4

Season to taste and serve with crusty bread.