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Spiced green pea stew

My daughter loves this spiced green pea stew, even with the cayenne pepper (which is optional). I made it with leftover roasted/barbecued garlic but feel free to use jarred garlic purée if you don’t have any home-made version. You can use fresh garlic too, add this to the sautéed vegetables. Serve the dish with pasta, rice or crusty bread.  Alternatively it can be served as a side dish with some grilled fish or meat.  
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • One large carrot
  • 1 Tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon of cayenne pepper optional
  • 2 cups of green peas fresh or defrosted
  • 1 Tbsp tomato purée
  • 4 cloves of roated garlic or 1 Tbsp garlic purée
  • One ripe tomato; chopped
  • One cup of water
  • 2 cups of green peas
  • 2 Tbsp chopped Coriander leaves Lemon salt&pepper
  • Lemon salt&pepper

Method
 

  1. Finely chop the onion and squeeze the garlic cloves out of their skin into a small bowl.
  2. Cut the carrot into small cubes.
  3. Heat the olive oil in a large pan and gently sauté the carrot and onion. Add the spices, the tomato purée and the garlic purée. Stir to combine, then pour over the water.
  4. Cook under cover for about 15 minutes until the carrot is tender, then add the peas and cook for five more minutes.
  5. Season with salt and pepper to your liking and scatter some coriander on top. Serve warm with a squeeze of lemon.