Egyptian Vegan Stew With Peas And Carrots Recipes
EGYPTIAN VEGAN STEW WITH PEAS AND CARROTS
A satisfying vegan stew, straight from my mom's Egyptian kitchen! Humble peas and carrots, quickly braised in a tasty, aromatic tomato sauce. Best served with a generous drizzle of our quality Private Reserve extra virgin olive oil!
Provided by The Mediterranean Dish
Categories Entree/Vegan
Time 30m
Number Of Ingredients 17
Steps:
- Note: If you're making Lebanese rice, a salad or another dish to serve along, make those first as the stew is quick to cook.
- In a 3-quart dutch oven like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium-high heat.
- Add chopped onions and cook until translucent, stirring frequently. Add the garlic, carrots, peas, a pinch salt, and spices. Toss to combine. Cook for 5 minutes or so over medium-high heat, until fragrant, stirring regularly.
- Add broth and tomato sauce raise the heat. Bring to a boil for 5 minutes, then turn the heat to medium. Cover and simmer for 15 minutes or so. Occasionally, uncover and stir the stew. Taste and adjust seasoning. Peas and carrots should be cooked through and tender, but not mushy. Once you achieve that, it's ready!
- Transfer the stew to serving bowls. Add a generous drizzle of Private Reserve extra virgin olive oil on top. Garnish with parsley, and a few slices of jalapeno if you like a little heat! Serve with warm pita or your favorite crusty bread. (See suggested starters above)
Nutrition Facts : Calories 268 calories, Sugar 10.8 g, Sodium 884.9 mg, Fat 4.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 45.4 g, Fiber 16.5 g, Protein 13.9 g, Cholesterol 0 mg
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