Eat your peas and carrots? With this easy vegan Lebanese pea stew of green peas and carrots in a simple tomato sauce, you can make a satisfying plant-based stew in 40 minutes or less.
The Arabic word for green peas is Bazella, so we sometimes refer to this recipe as Bazella stew. If you see a recipe for Bazella w Riz, that's this stew served with rice.
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Why You'll Love This Recipe
- Simple ingredients for an easy prep and one-pot pea and carrot stew you'll love.
- Cinnamon and paprika add a touch of the Middle East.
- Serve it with rice or quinoa for a hearty main dish or as a saucy side dish.
- This recipe is healthfully prepared without added oil for a lower-fat meal that is naturally gluten-free.
Ingredients, Notes, and Substitutions
Green peas. I use convenient frozen green peas for this recipe. You can also use fresh peas.
Carrots. A few sliced fresh carrots add texture and sweetness. And yes, you could use a bag of frozen peas and carrots.
Tomato sauce. Use your favorite brand of tomato sauce (2 cups), or make tomato puree using a can of tomatoes (or fresh tomatoes) plus 2 tablespoons of tomato paste.
Cilantro. Chopped cilantro (coriander) is added at the end of cooking. Skip it if you don't like cilantro or add a little fresh parsley.
Vegetable broth. Use flavorful veggie broth. You can also use vegan chicken broth or vegetable stock cubes dissolved in water.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
I've made an Egyptian version of this exact stew (Bisala wa gazar) by replacing the cinnamon with ground coriander and a pinch of Berbere spice blend.
For a creamier stew, replace 1 cup of vegetable broth with coconut milk. This takes the perfect comfort food to another level.
Step-by-Step Instructions
- Heat a large pot or Dutch oven to medium heat. Then add the onions and cook them for 2-3 minutes until they soften. Stir in the garlic, cinnamon, paprika, black pepper, and salt.
- Stir in the carrots, tomato sauce, and vegetable broth. Simmer for about 10 minutes until the carrots are tender.
- Mix in the frozen peas and continue simmering for another 10 minutes until the peas are hot and the sauce thickens.
- Add the cilantro and lemon juice. Taste and add salt and pepper or more lemon juice.
Pro Tips
- Thinly slice the carrots so they cook quickly and evenly.
- The cooking process takes about 25 minutes. Consider the timing if you plan to serve this easy stew with rice.
Serving Suggestions
Traditionally, pea stew is served with vermicelli rice, but brown rice or basmati are fine. Quinoa is a great option for added protein for a quick weeknight dinner. Or try couscous or bulgur.
Side this delicious stew with toasted whole wheat pita bread and Fattoush salad for a yummy vegan dinner with all the trimmings.
I usually garnish this stew with thinly sliced jalapeno pepper and lemon slices.
Frequently Asked Questions
Store leftover stew in an airtight container in the refrigerator for 3-4 days or freeze it for 3 months. Storing the stew separately from rice or quinoa is best for food safety.
You can add numerous veggies to the peas and carrots, including leftover veggies like green beans, corn, red pepper, or diced zucchini. If you're a fan of potato stew, add a few baby potatoes or a diced Yukon gold potato or sweet potatoes.
More Vegan Stew Recipes
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👩🏻🍳 Recipe
Easy Vegan Lebanese Pea Stew
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Ingredients
- 1 medium onion - chopped (1 cup)
- 4 cloves garlic - crushed or finely minced
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika - smoked or sweet
- ½ teaspoon ground pepper
- 2 cups carrots - peeled and sliced (about 4 medium carrots)
- 2 cups tomato sauce - tomato puree – 16 ounces (450 grams)
- 2 cups vegetable broth
- 4 ½ cups frozen peas - about 24 ounces
- 2 tablespoons lemon juice - ½ a fresh lemon
- ½ cup fresh cilantro
- Salt and pepper to taste
Instructions
- Heat a large pot or Dutch oven over medium heat. Then add the onions and cook for 2-3 minutes until they soften and start to brown.
- Stir in the garlic, cinnamon, paprika, pepper, and salt to coat the onions.
- Add the carrots, tomato sauce, and vegetable broth. Adjust the heat to simmer, cover the pot, and cook the carrots until tender (about 10 minutes).
- Mix in the peas and simmer for another 10 minutes until they are heated through.
- Add the lemon juice and cilantro.
- Let the stew simmer for another 5 minutes. Taste and adjust the seasonings, adding more lemon juice if desired.
Video
Notes
- If you use a large bag of frozen peas and carrots for this recipe, simmer the tomato sauce and broth for 10 minutes before adding so the sauce reduces.
- Store leftover stew in an airtight container in the refrigerator for 3-4 days or freeze it for 3 months.
- Regarding food safety, storing the stew separately from rice or quinoa is best.
- You can add numerous veggies to the peas and carrots, including leftover veggies like green beans, corn, red pepper, or diced zucchini. If you're a fan of potato stew, add a few baby potatoes or a diced Yukon gold potato or sweet potatoes.
- The cooking process takes about 25 minutes. Consider the timing if you plan to serve this easy stew with rice.
- Make an Egyptian version of this exact stew (Bisala wa gazar) by replacing the cinnamon with ground coriander and a pinch of Berbere spice blend.
Nutrition
Nutritional information is an estimation only.
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