Pea and Carrot Vegetarian Stew (Bisilla)
This pea and carrot vegetarian stew is an Egyptian comfort food staple that's budget-friendly, quick to make, and full of flavor!
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 small onions chopped
- 2 minced garlic cloves
- 1 1/2 teaspoons salt or to taste
- 3/4 teaspoon black pepper
- 1 15 ounce can tomato sauce
- 2 tablespoons tomato paste
- 3 ½ cups water or broth
- 6 cups frozen peas
- 2 cups peeled and chopped carrots
- 2 teaspoons granulated sugar
Instructions
- In a deep pot on medium-high heat, melt the butter and olive oil. Add the chopped onions, garlic cloves, and pepper. Sauté for 3-4 minutes or until the onions are translucent. Add tomato sauce, tomato paste, and water.1 tablespoon butter, 2 tablespoons olive oil, 2 small onions, 2 minced garlic cloves, 1 1/2 teaspoons salt or to taste, 3/4 teaspoon black pepper, 1 15 ounce can tomato sauce, 2 tablespoons tomato paste
- Bring the ingredients to a boil. Reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally.
- Stir in the peas, carrots, and sugar. Cover, and cook for 20-25 minutes or until the peas and carrots are tender but not overcooked.6 cups frozen peas, 2 cups peeled and chopped carrots, 2 teaspoons granulated sugar
- Serve immediately, and enjoy!
Video
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 47g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 1008mg | Potassium: 912mg | Fiber: 16g | Sugar: 21g | Vitamin A: 12487IU | Vitamin C: 97mg | Calcium: 106mg | Iron: 4mg
