In a mortar and pestle, crush garlic and dried oregano with a pinch of salt, into a paste.
Add the olive oil in the pot and cook the garlic-oregano paste on low flame until fragrant.
Add the canned pigeon peas, and the rest of the ingredients, except for the salt. Cook on medium-low with the lid on for about 20 minutes.
Remove the lid, and with a soup ladle take one full spoonful of pigeon peas and add to a blender, together with the cooked onion, green bell pepper and cilantro. Blend until smooth. You can add a little bit of the liquid to avoid overheating the blender.
Add the blended mixture back to the pot and let it cook for a few more minutes. Add salt and pepper to taste.
Serve with white rice, salad and fried yellow plantains on the side. Enjoy!
