Ingredients
Equipment
Instructions
Sauté the Base:
- Heat the olive oil in a medium pot over medium heat.4 Tbsp Oil
- Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.1 Medium Onion
Layer the Vegetables:
- Add the potatoes and stir for a minute to coat them in the oil.2 Medium Potatoes
- Next, add the carrots and continue to stir.2 Large Large Carrots
Combine with Peas & Sauce:
- 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:
- 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:
- Pour in the vegetable broth or water and bring the mixture to a boil.2 Cups Water or Vegetable broth
Low and Slow:
- 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:
- Stir occasionally to prevent any vegetables from sticking to the bottom.
Nutrition
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.
