Egyptian Vegan Stew with Peas and Carrots

Step 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.

Step 2

In a 3-quart dutch oven like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium-high heat.

Step 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.

Step 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!

Step 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)