Easy vegan middle eastern peas and carrot stew packed with fresh veggies and simmered in homemade tomato sauce. This quick Middle Eastern dish can be served vegan or combined with cubed meat such as chicken or beef.
Vegan Pea Stew
This easy vegan peas and carrot stew, also known as Bazella, is a common dish served in Middle Eastern countries. It’s delicious, comforting, and has the power to make you love peas even if they are not your favorite.
I can’t pick one thing that makes the peas taste so special, but there are a few very important parts in the recipe. First, building the flavor by sauteing the onion and garlic. Then slow simmering the veggies in the tomato sauce that covers the peas with goodness. And last, the simple but perfect combination of spices would turn anyone into a green peas stew fan!
It is easy to make and super versatile – you can dump all of your leftover veggies from your fridge or freezer, and it’d still be as delicious.
What goes into vegan peas and carrot stew
To make this easy stew, you’ll need the following:
- Peas – they can either be fresh or frozen. One thing to keep in mind, though, is that fresh peas might need more time to cook, which might extend the cooking time of the stew.
- Fresh diced carrots – I like to chop mine around the same size as the peas;
- Frozen sweet corn – makes a great addition to the meal giving the stew a great texture and nutrition.
- Tomato – if you have fresh tomatoes, you can use those. If they are hard to peel, let them sit in hot water for a minute or two. This will soften the skin, and it will peel easily. Otherwise even easier option is to use canned crushed or whole tomatoes or diced.
- Diced white onion and garlic. Plus, chopped parsley and crumbled feta as toppings.
Additions and substitutions:
This stew is great for using all of your veggies that are left hanging in your fridge. Zucchini, broccoli, and green beans would make a great addition. If you decide to add any of these veggies mentioned above, I’d recommend adding them with the carrot and onion to brown them a little bit and build even more flavor.
How to make this peas and carrot stew
To start, preheat a pan over medium heat and add olive oil. Add the diced carrot and onion and saute for 4-5 or until the carrot is softened and the onion is translucent.
Add the peas and the corn along with the water and let the mixture start simmering. Then add the diced and peeled tomato, along with the spices. Once everything is simmering again, cover the pot with a lid, lower the heat to medium-low and let the stew simmer for 15-20 minutes or until all of the veggies are cooked.
Make it a whole meal.
Two things come to my mind when I say make it a complete meal.
First, I’d make a side dish to complement this peas and carrot stew, such as this easy brown rice that is great for beginners because you can’t make a mistake when cooking it.
Or second, I’d add meat protein to the stew, such as cubed beef or chicken.
If you go with the second option, you’d first need to brown the meat in the same pot you’d cook the veggies in. Next, remove the meat from the pan and continue with the steps above. Then transfer the meat back in together the crushed tomatoes.
You’d also love to try:
Cauliflower Sauteed in Tomato Sauce
Brown Lentils And Rice Recipe
Easy Gluten-Free Zucchini Fritters
Middle Eastern Peas And Carrot Stew
Ingredients
- 3 tbsp olive oil
- 130 g / 1 cup chopped carrots around 2 carrots
- 1/2 medium white or yellow onion
- 2 thinly sliced garlic cloves
- 130 g / 1 cup frozen peas
- 70 g / 1/2 cup frozen corn
- 1 large peeled tomato
- 5 tbsp water
- 1 + 1/2 tsp paprika
- salt and pepper to taste
Instructions
- Preheat a medium pot over medium heat and add olive oil.
- Peel and dice the carrots and onion and add those to the pot. Saute for 4-5 minutes or until the carrot is slightly softened and the onion is translucent. Add the garlic and cook for another minute.
- Add the frozen peas and corn along with the water and let the stew start simmering for a few minutes.
- Add the peeled and diced tomato to the pot, followed by the salt, pepper and paprika. Mix well to combine. Once the mixture is simmering again, cover the pot with a lid, lower the heat to medium-low and let it simmer for 15-20 minutes, stirring every 5 minutes.
Notes
- Frozen peas and corn are best for this stew. They tend to soak up flavors better, which is what we are looking for here.
- Canned or fresh tomatoes can both be used here. If fresh tomatoes are hard to peel, add them to hot water for a few minutes to soften up the skin.
- Check the stew around 5 minutes before taking it out of the heat, if it doesn’t have enough moisture (water), add a few tablespoons more and let it simmer for the rest of the time.
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