Ingredients
3 cups green peas frozen (no need to thaw)
1 cup carrots chopped into thin rings
2 cups potatoes diced
1 cup fresh tomatoes finely chopped
1 medium-sized yellow onion finely chopped
2 cloves garlic finely chopped or minced
3 tablespoons olive oil or any vegetable oil
4 cups cold water
1 teaspoon salt
1 teaspoon smoked paprika or regular paprika
½ teaspoon dried rosemary
½ teaspoon dried thyme
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
Preparation
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic and spices, cooking for 1 more minute until fragrant.
1 medium-sized yellow onion,2 cloves garlic,3 tablespoons olive oil,1 teaspoon salt,1 teaspoon smoked paprika,½ teaspoon dried rosemary,½ teaspoon dried thyme,¼ teaspoon ground cumin,¼ teaspoon ground black pepper
Add the chopped potatoes, carrots, peas, and tomatoes. Cook for 5 minutes, stirring frequently, to let the flavors meld.
3 cups green peas,1 cup carrots,2 cups potatoes,1 cup fresh tomatoes
Pour in water to cover the vegetables. Bring to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 25-30 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
4 cups cold water
Taste and adjust the seasoning with additional salt and pepper, if desired. Serve warm, topped with garbanzo patties, yeastless bread, and a sprinkle of fresh parsley.
?
How to store?
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium heat.
PRODUCT IN THIS RECIPE:
Olivivero Green Peas