Go Back
–+ servings
Pea stew with carrots in tomato sauce in a black pan.
Print Recipe
5 from 1 vote

Easy Vegan Lebanese Pea Stew

Easy Vegan Lebanese Pea Stew with green peas and carrots in a flavorful tomato sauce is low-fat, gluten-free, and done in 40 minutes or less.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Servings: 6
Calories: 163kcal
Author: Denise Perrault

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
  • 4 medium carrots peeled and sliced, 2 cups
  • 2 cups tomato sauce tomato puree
  • 2 cups vegetable broth
  • 24 ounces frozen peas 4 ½ cups
  • 2 tablespoons lemon juice ½ a fresh lemon
  • ½ cup fresh cilantro
  • salt and pepper to taste
US Customary - Metric

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

Calories: 163kcal | Carbohydrates: 32g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 1076mg | Potassium: 634mg | Fiber: 9g | Sugar: 13g | Vitamin A: 10749IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 4mg