Levantine cuisine · Vegetable Dishes

Bazella bi Zeit

Young peas with diced carrots braised in tomato sauce and olive oil, entirely without meat.

Ingredients · for 4 servings

• 500 g peas (frozen)
• 3 carrots
• 2 onions
• 4 garlic cloves
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 70 ml olive oil
• 1 tsp allspice
• 1/2 bunch cilantro
• 1 lemon
• Salt, pepper

Instructions

1. Peel the carrots and cut into 1 cm cubes, finely dice the onions and finely chop the garlic.
2. Heat 5 tbsp olive oil in a wide pot and sauté the onions over medium heat for 6 min. until soft and translucent.
3. Add the carrots and garlic and cook for 3 min., then fry the tomato paste and allspice for 1 min. until the color darkens.
4. Add the chopped tomatoes and 300 ml hot water, season with salt and pepper and simmer covered for 12 min. until the carrots are nearly tender.
5. Stir in the peas and cook uncovered for another 8–10 min. until tender and the sauce has reduced to a thick consistency.
6. Season with the lemon juice, fold in the remaining olive oil and chopped cilantro, and serve warm with flatbread.