Pigeon Pea Soup with Plantain Dumplings

• 2 green plantains, peeled, finely shredded
• 3 cloves garlic, chopped, divided
• 1 Tbsp. oil
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 green pepper, finely chopped
• 1/2 cup chopped fresh cilantro, divided
• 2 cans (15 oz. each) pigeon peas, drained
• 1 can (8 oz.) tomato sauce
• 3 qt. (12 cups) water
• 3 cubes chicken bouillon
• 2 cups cubed butternut squash (1 inch)
• 1/2 cup short-grain white rice, uncooked
• 4 oz. OSCAR MAYER Smoked Ham, chopped
• 1/4 cup chopped green olives

1. Mix plantains and 1/3 of the garlic until mixture forms soft dough.
2. Roll into 18 balls, using about 1 Tbsp.
3. of the plantain mixture for each.
4. Heat oil in 8-qt.
5. stockpot on medium heat.
6. Add onions, peppers, 1/3 cup cilantro and remaining garlic; cook 5 min., stirring constantly.
7. Stir in peas and tomato sauce; cook 1 min.
8. Add water and bouillon; stir.
9. Bring to boil.
10. Add squash and plantain balls; cook 10 min.
11. Add rice, ham and olives; stir.
12. Simmer on medium-low heat 15 min.
13. or until rice is tender.
14. Serve topped with remaining cilantro.

green plantains, garlic, oil, onion, green pepper, fresh cilantro, pigeon peas, tomato sauce, water, chicken bouillon, butternut squash, shortgrain white rice, ham, green olives

Taken from www.kraftrecipes.com/recipes/pigeon-pea-soup-plantain-dumplings-150635.aspx (may not work)