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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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
  • ½ tsp black pepper
  • ½ 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 tablespoon 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

Keywords: Vegan stew, peas and carrots, Egyptian recipe

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

VISIT OUR STORE HERE

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

Share it with the world

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...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.

Leave a comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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

  2. 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!

  3. 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!

  4. 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!

  5. 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) 🙂

  6. 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.

    1. 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.

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

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