Vegetarian Pea and Carrot Stew (No Meat)

Ingredients

• 1 kg (or one bag) frozen peas and carrots
• A bunch of fresh cilantro
• 1 tablespoon ground dried coriander
• 4 tomatoes, peeled and finely chopped
• 2 onions
• Salt, to taste
• 6 garlic cloves, crushed
• Chicken stock cube (optional)
• 1 tablespoon vegetable oil
• 2 tablespoons tomato paste
• 1 tablespoon pepper molasses (dibs al-filfil)
• 3 cups water
• Cooked white rice or rice with vermicelli, to serve
• How to Make Homemade, Healthy Chicken Stock Cubes
• How to Make Pepper Molasses at Home
• .

Method

1. In a deep pot over the stove, heat 1 tablespoon of vegetable oil. Add the chopped onion (sliced into wedges or chopped finely, as you prefer).
2. Add the crushed garlic and chopped fresh cilantro and sauté together.
3. Add the peeled, chopped tomatoes and cook, stirring.
4. At this stage you can add a stock cube, salt, spices and the ground dried coriander.
5. When the ingredients are well combined and the flavors have melded, add the water mixed with the tomato paste and the pepper molasses.
6. Simmer gently for about 25 minutes or until the sauce thickens.
   Timers: 25 min
7. Add the drained peas and carrots.
8. Cook the peas and carrots over low heat for about another 25 minutes or until they are tender.
   Timers: 25 min
9. Serve the pea and carrot stew with white rice or rice with vermicelli, as desired.
10. Note: You can buy peas and carrots separately and use fresh carrots, but in that case parboil the carrots first or add them earlier to allow enough time to cook.