A satisfying vegan stew, straight from my mom’s Egyptian kitchen! Humble peas and carrots, quickly braised in a tasty, aromatic tomato sauce. Best served with a generous drizzle of our Private Reserve extra virgin olive oil!

You May Also Like: Ratatouille; Briam: Greek Roasted Vegetables; Spanish Chickpea Stew, and Mujadara

A bowl of vegan peas and carrots stew

Known as “bisala wa gazar,” this vegan stew with peas and carrots is a staple of the Egyptian kitchen.

For a good portion of the year when Coptic Christians are fasting, they make it in the form of a simple vegan stew. It’s basically peas and carrots doused in a tomato sauce fragrant with onions and spices. The most humble of dishes, but so satisfying.

Occasionally, it turns into a meaty stew with the addition of small-diced lamb or beef, but I much prefer it as a vegan stew.

Like we do with Fasolakia (Greek green beans), serve this peas and carrots stew in bowls, topped with a generous drizzle of quality extra virgin olive oil (I used Private Reserve EVOO here, just what is needed to finish this dish!). Add warm pita bread to sop up the tasty sauce, or if you prefer, try Lebanese rice.

Pot of stew ready for serving with a side of jalapeno peppers and bread

What else serve with this vegan stew?

A few starters can turn this into a meatless feast. Think salad like like fattoush or this simple Mediterranean salad; roasted red pepper hummus ; or even a meatless Mezze platter! Keep the pita plentiful. Enjoy.

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Egyptian Vegan Stew with Peas and Carrots | The Mediterranean Dish! A hearty vegan stew with peas and carrots in a tasty aromatic tomato sauce. Great weeknight meal. Comes together in less than 30 minutes! See it on The Mediterranean Dish.com

Egyptian Vegan Stew with Peas and Carrots


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5 from 8 reviews

Description

A satisfying vegan stew, straight from my mom’s Egyptian kitchen! Humble peas and carrots, quickly braised in a tasty, aromatic tomato sauce. Best served with a generous drizzle of our quality Private Reserve extra virgin olive oil!


Ingredients

Scale
  • Private Reserve Extra Virgin Olive Oil
  • 1 medium yellow onion, chopped
  • 1 garlic clove, minced
  • 3 carrots, chopped or diced small
  • 1 lb frozen sweet peas
  • Salt
  • 1 tsp coriander
  • 1/2 tsp black pepper
  • 1/2 tsp sweet Spanish paprika
  • 15-oz can tomato sauce
  • 2 cups quality vegetable broth
  • Fresh parsley for garnish, optional
  • jalapeno peppers for garnish, optional

Suggested sides and starters


Instructions

  1. Note: If you’re making Lebanese rice, a salad or another dish to serve along, make those first as the stew is quick to cook.
  2. In a 3-quart dutch oven like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium-high heat.
  3. Add chopped onions and cook until translucent, stirring frequently. Add the garlic, carrots, peas, a pinch salt, and spices. Toss to combine. Cook for 5 minutes or so over medium-high heat, until fragrant, stirring regularly.
  4. Add broth and tomato sauce raise the heat. Bring to a boil for 5 minutes, then turn the heat to medium. Cover and simmer for 15 minutes or so. Occasionally, uncover and stir the stew. Taste and adjust seasoning.  Peas and carrots should be cooked through and tender, but not mushy. Once you achieve that, it’s ready!
  5. Transfer the stew to serving bowls. Add a generous drizzle of Private Reserve extra virgin olive oil on top. Garnish with parsley, and a few slices of jalapeno if you like a little heat! Serve with warm pita or your favorite crusty bread. (See suggested starters above)

Notes

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Entree/Vegan
  • Method: Stove Top
  • Cuisine: Mediterranean/Egyptian

Stew served with bottle of extra virgin olive oil on the side for drizzling

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More Recipes to Try:

Fasolakia: Greek Green Beans 

Mediterranean Vegan Wraps with Roasted Cauliflower

Egyptian Koshari: Rice and Lentils 

Egyptian Phyllo Meat Pie 

Open-Faced Greek Omelet with Tomatoes

 

Egyptian Vegan Stew with Peas and Carrots | The Mediterranean Dish! A hearty vegan stew with peas and carrots in a tasty aromatic tomato sauce. Great weeknight meal. Comes together in less than 30 minutes! See it on The Mediterranean Dish.com

Egyptian Vegan Stew with Peas and Carrots | The Mediterranean Dish! A hearty vegan stew with peas and carrots in a tasty aromatic tomato sauce. Great weeknight meal. Comes together in less than 30 minutes! See it on The Mediterranean Dish.com

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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Comments

  1. Lotte Ben Gal says:

    Would you recommend freezing this soup?

    1. TMD Team says:

      Sure, Lotte! This one is freezer-friendly :).

  2. Lotte Ben Gal says:

    Another great dish. Although we are in the hot of summer, I was craving a good sturdy soup. This one is soo easy to create and an explosion of tastes! Love it

  3. Marlene Rochin says:

    Suzy, Thank You SO MUCH for blessing us with all of your Lovely Recipes! You are truly Heaven sent and we just wanted to let you know that we have made 4 dishes so far (after just finding your website) and we have loved every single one of them! This one, being one of them ?. I love how fun and easy you make cooking look, that is truly a Gift and a Talent. Keep them coming, we are so excited to follow you on this Wonderful Foodie Journey~. ~?~ Marlene and Caroline, Salt Lake City, UT






    1. Suzy says:

      Thank you for the kind words, Marlene & Caroline! Y’all made my day!!

  4. Veronica says:

    I love your recipes! I am an Egyptian and Coptic Christian and will be trying this recipe today since we are fasting! So many of the flavors remind me of home!

    1. Suzy says:

      Awwww! I’m so glad this brings you some good memories! Hope you enjoy it!

  5. Bianca Fedele says:

    This recipe is wonderful! For such a quick cook time, it is SO flavoursome and with minimal ingredients I have on hand. Gorgeous recipe and this will be on rotation. I made it with your Lebanese rice with vermicelli. Every recipe I try from your site is an absolute winner. Thank you!






    1. Suzy says:

      Sounds like a great dinner! So glad you enjoyed both, Bianca!

  6. Sharon B says:

    Simple and tasty! I used 1.5 cup fresh tomatoes, instead of 15 oz can. I served it with the Lebanese Rice and some cucumber, tomato, onion, avocado, parsley salad. Next time I’ll try it with crusty bread. Thanks!






    1. Suzy says:

      Great, Sharon! Thanks for sharing.

  7. Jasminka says:

    It looks delicious. We have the same dish in Macedonia, except that we don’t add broth. I’ll definitely try this new version of “grasok” (green peas in Macedonian) 🙂






    1. Suzy Karadsheh says:

      Oh thanks so much for sharing! Love hearing the similarities!

  8. Rukhsana Farooq Bhatti says:

    It is similar to what we cook in Pakistan, just an addition that we may add potato and cauliflower with the same recipe,
    carrot in Pakistan is much sweeter and the prepared dish is really nice to eat. We may call it mixed vegetable.

  9. Amanda Strittmatter says:

    Very delicious!






    1. Suzy Karadsheh says:

      Wonderful, Amanda! Sounds like you’ll be making this again. So glad!

  10. Sherwood says:

    How would this hold up as leftovers or as meal prep?

    1. Suzy Karadsheh says:

      Hi Sherwood. Sorry I’m not able to get to questions as quickly as I like. This recipe will hold up a good 3- 4 days in the fridge in a tightly closed container.

  11. Mary Kay Florek says:

    This looks amazing! Do you think chick peas could be added? I will be trying this very soon.






  12. cookilicious says:

    I enjoy reading about world cuisines like this one! Such a delicious looking recipe.

    1. Suzy Karadsheh says:

      Awesome! Thanks for stopping in.

  13. Anjali @ Vegetarian Gastronomy says:

    I don’t think I know exactly what egyptian flavors are! love this vegan stew…need to try it soon!

    1. Suzy Karadsheh says:

      I’m glad you stopped in then, Anjali! Thanks!

  14. Tara says:

    Such a beautiful stew! I love all the colors. Definitely need to try this at home.

    1. Suzy Karadsheh says:

      Can’t wait to hear what you think! Enjoy!

  15. Sarah Newman, Vegan Chickpea says:

    I love how easy this looks! Yay for warm vegan comfort food 🙂






    1. Suzy Karadsheh says:

      Super easy! Thanks so much, Sarah!

  16. Joyce says:

    This looks like such a comforting dish, and if it’s mama’s recipe it’s going to be super duper awesome! 😀






    1. Suzy Karadsheh says:

      It really is! Thank you, Joyce!