Peppery peas and carrots | طبيخ بزيلة وجزر
This is a low effort stew that takes absolutely no time to make. I usually have frozen peas and carrots in my freezer, and they come in handy during lazy days when I don’t have the time to cook but still want a comforting and flavorful home-cooked meal. This dish has minimal ingredients, but it’s still very vibrant, especially since the sweetness of the onions and carrots complements the sharpness of the black pepper very well. I prefer a pungent taste of the black pepper. If you don’t, adjust the measurements and taste as you go.
- 1.5 cups frozen peas
- 2 cups frozen chopped carrots
- 1 medium onion, chopped
- 2 tbsp olive oil
- 3/4 tsp salt (or to taste)
- 3/4 black pepper (or to taste)
- 1 cup water
- 2 tbsp tomato paste or more
- Thaw the frozen peas and carrots for about an hour.
- Heat up a wok or cooking pot, and when it’s heated, add the olive oil followed by the onions. Sauté the onions until they soften.
- Add the peas and carrots and cook until they’re relatively soft.
- Add the tomato paste, water and remaining ingredients until the sauce reduces and is a bit thick and sticky from the sugars in the tomato paste, for approximately 30 minutes or more on medium heat. Middle Eastern dishes aren’t exactly known for cooking vegetables al dente. I personally like to cook the peas, carrots and onions until they no longer have a bite to them, but if you prefer them with a crunch, reduce the cooking time.
- You can add more water if you like the sauce to be more liquid. Adjust the salt, pepper and tomato paste to your taste if that’s the case.
- Serve with rice or bread.