There’s nothing like a mom-inspired recipe to warm the soul! Our Pea and Carrot Vegetarian Stew, inspired by our dear mom, is a delightful blend of sweet peas and carrots swimming in a savory tomato sauce. It’s budget-friendly, a breeze to whip up, and so delicious that it becomes the ultimate comfort food when paired with vermicelli rice.
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Bisilla – Our Favorite Vegetarian Stew
Existing in many forms in different cultures, this vegetarian stew is is seeen being referred to as bisilla, bisala wa gazar, and bazella. However, our version is a simple pea and carrot stew that is a staple comfort food in any Egyptian kitchen! Our mom used to make it all the time, and growing up it was always one of our favorite dinners. Hearty and delicious, it’s full of veggies for a nutrient-dense meal that’s full of flavor and budget-friendly, too.
Today, we continue to serve the dish for our own families, and it’s still one of our faves! Given the modest ingredients, you might think this recipe is not much to look at. But one taste, and you’ll be blown away!
Ingredients You’ll Need
Healthy and delicious with simple yet flavorful ingredients, this stew is a winner! Here’s what you’ll need to recreate this rich and wholesome Pea and Carrot Vegetarian Stew:
- Butter and Olive Oil – Used to sauté the veggies and create a rich taste.
- Veggies – Onions, frozen peas, and peeled carrots add extra texture, fiber, and nutrients, making this vegetarian stew extra filling.
- Seasonings – Garlic, salt, and pepper are all you’ll need!
- Water or Broth – Used to thin out the tomato base. Chicken or vegetable broth will create a slightly richer sauce, but water is still tasty!
- Tomato Sauce and Tomato Paste – Once combined, these create an aromatic broth similar to traditional tomato soup.
- Sugar – Regular granulated sugar helps to cut through some of the acidity of the tomato sauce for a more savory flavor.
How to Make Vegetarian Stew
The popularity of this vegetarian stew isn’t just about its fantastic taste – it’s also because it’s a breeze to make! Everything comes together easily in just one pot. Quick and simple, you can be in and out of the kitchen in minutes, and the cleanup? A total breeze. It’s a win-win!
- Sauté: In a large, deep pot, heat the butter and oil. Once the butter has melted, add in the chopped onions, salt, and pepper. Sauté until the onions are soft and translucent.
- Boil: Add the tomato sauce, tomato paste, and water to the pot, stirring to combine. Then, bring the ingredients to a boil.
- Simmer: Reduce the heat to medium-low, and simmer for 10 minutes.
- Cook the Veggies: Add the peas, carrots, and sugar to the pot. Cover, and cook until the vegetables are tender, being careful not to overcook.
- Serve: Portion the stew into bowls, serve warm, and enjoy!
*Some people like to include beef such as beef chuck or similar lean cuts, but we prefer to keep this recipe vegetarian.
Storage Options
This vegetarian stew is great for meal prep, because it stores super well. So, go ahead and double or triple the recipe! Trust us, it’s so delicious you’re going to be glad you did.
Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to 4 days. Or, keep them in the freezer for up to 3 months!
When you’re ready to eat, let your stew thaw in the fridge overnight, and reheat it in the microwave or on the stovetop over medium heat.
How to Serve
Satisfying on its own, Bisilla is commonly served with vermicelli rice. You can also spice things up to suit your taste! This vegetarian stew is versatile, so don’t hesitate to add a dash of hot sauce, chili flakes, or some chopped chili peppers if you’re in the mood for a little extra kick.
We’ve also served this vegetarian paired with sides like pita bread, plain white rice, or coconut turmeric rice!
Common Questions about Pea and Carrot Vegetarian Stew
Oh yes, frozen veggies are totally fair game—and they make this recipe even quicker. Just toss them in straight from the freezer. No peeling, no chopping, no problem.
100%. It gets even better the next day, so it’s a meal-prepper’s dream. Store it in the fridge or freeze it in portions for when you need a quick, nourishing meal without lifting a finger.
Totally—this stew is super flexible. Add potatoes, spinach, chickpeas, or whatever’s hanging out in your fridge. It’s a great way to clean out the veggie drawer!
Easy fix! Mash a few of the peas and carrots with a fork or potato masher right in the pot. Or just let it simmer a bit longer with the lid off—it thickens up beautifully!
More Egyptian Recipes
If this vegetarian stew hit the spot, you’re in for a treat! Dive into more of our favorite Egyptian dishes listed below
- Roz Maamar is a type of rich, savory Egyptian baked rice that’s crisp on the outside yet soft and tender on the inside.
- A popular street food and Egyptian national dish, Koshari is made with layers of chickpeas, fried onions, tomato sauce, and rice and lentils for an incredibly tasty plant-based recipe.
- A savory pasta dish, this Egyptian Orzo Pasta is an easy take on classic Lesan Al Asfour.
- An easy take on a favorite Egyptian recipe, this Macarona Bechamel has all the flavor of traditional baked macaroni bechamel in the convenience of one pot.
Pea and Carrot Vegetarian Stew (Bisilla)
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 teapoon 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 salt, 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 teapoon black pepper, 1 15 ounce can tomato sauce, 2 Tablespoons tomato paste, 3 ½ cups water or broth
- 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!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was quite good, and very easy to make. I used a bag of frozen peas and carrots I found in my freezer, and it worked perfectly, no cutting carrots required. I didn’t have an onion, and I omitted the sugar, and it was still very tasty. I served with crushed up crackers and some cheese. I would recommend this recipe.
Thank you for the feedback, Lindsay! We’re so glad you were able to make it work for you. 😊
Xo,
Alia & Radwa
this is such a great side!
Thank you! We hope you enjoy it!
Xo,
Alia & Radwa
Literally one of my favorite meals growing up!! I’m actually making this tonight to meal prep for the week. I love making it with beef stew meat (cut into small cubes) to get some protein in as well.
Such a good idea! Thanks for sharing, Marise. 😊
Xo,
Alia & Radwa
I omitted the sugar because the frozen peas/carrots I used were already sweet. And used broth (chicken bouillon mix) instead of water.