Vegan Lebanese Peas, Carrot and Potato Stew

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This Vegan Lebanese Pea and Carrot Stew (traditionally known as Bazella w Riz) is a soul-warming, vibrant dish that defines Middle Eastern home cooking.
It is a simple, one-pot masterpiece that transforms humble pantry staples like frozen peas and potatoes into a nutritious, comforting meal that the whole family will love.
🥣 Why You'll Love This Recipe
The beauty of this stew lies in its perfectly balanced textures. The sweetness of the peas and carrots melts into a savory, tomato-based broth, while the potatoes absorb all the aromatic spices to create a satisfying heartiness. Because it is naturally vegan, it’s a great way to enjoy a "meatless" dinner without sacrificing any of the deep, traditional flavors of the Levant.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: Lebanese
Calories: 355
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 500 G Frozen Peas You can also use canned
  • 2 Large Large Carrots Diced into cubes
  • 2 Medium Potatoes Diced into cubes
  • 1 Medium Onion Finely chopped
  • ½ Cup Tomato Sauce
  • 2 Cups Water or Vegetable broth or to cover the vegetables
  • 4 Tbsp Oil Vegetable or Olive Oil
  • ½ Tsp Salt
  • ½ Tsp Seven Spices
  • ½ Tsp Cinnamon
  • ÂĽ Tsp White Pepper

Equipment

  • 1 Pot

Instructions
 

Sauté the Base:
  1. Heat the olive oil in a medium pot over medium heat.
    4 Tbsp Oil
  2. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.
    1 Medium Onion
Layer the Vegetables:
  1. Add the potatoes and stir for a minute to coat them in the oil.
    2 Medium Potatoes
  2. Next, add the carrots and continue to stir.
    2 Large Large Carrots
Combine with Peas & Sauce:
  1. Stir in the frozen peas followed by the tomato sauce.
    Ensure all the vegetables are well-coated in the tomato base.
    500 G Frozen Peas, ½ Cup Tomato Sauce
Seasoning:
  1. Season with salt and spices and mix well to distribute the flavors.
    ½ Tsp Salt, ½ Tsp Seven Spices, ½ Tsp Cinnamon, ¼ Tsp White Pepper
Simmer to Perfection:
  1. Pour in the vegetable broth or water and bring the mixture to a boil.
    2 Cups Water or Vegetable broth
Low and Slow:
  1. Once boiling, cover the pot and reduce the heat to low. Let the stew simmer for 15 to 20 minutes. You’ll know it’s ready when the carrots and potatoes are tender and the sauce has thickened slightly.
Final Touch:
  1. Stir occasionally to prevent any vegetables from sticking to the bottom.

Nutrition

Calories: 355kcalCarbohydrates: 32gProtein: 7gFat: 22gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 10339mgPotassium: 470mgFiber: 6gSugar: 7gVitamin A: 9011IUVitamin C: 21mgCalcium: 37mgIron: 1mg

Video

Notes

Serving suggestions: 

To make this a complete Lebanese meal, suggest serving the stew over a bed of Lebanese white rice (white rice with vermicelli). The fluffiness of the rice perfectly soaks up the savory tomato broth.

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