This is a very common stew my mom makes for lent days. She made it earlier this year while visiting us to help with our little girl Mira who was just born :) and I took the chance to photograph and document the way she makes it.
If you like peas and vegetable sauce and warm moist bowls of food, this is a nice thing to try for when you want something hearty and warming enough but still vegan and light. Enjoy.
Last year: Ginger ale muffins/cupcakes, The magic mushroom-almond soup and Jamon serrano and shrimp tacos (Spanish-Mexican).
Ingredients (serves 4):
- 600 g peas (frozen)
- 3-4 tablespoons sunflower kernel oil
- 1-2 tablespoons flour
- 2 medium yellow onions
- 1 medium / large carrot
- 1 small green bell pepper (or half a regular sized one)
- 1 liter water (or vegetable stock)
- salt and pepper to taste
- 2-3 tablespoons tomato paste
Start by chopping the onions (coarsely) and frying them in sunflower oil on the bottom of the pot that will hold the stew:
While the onions soften chop the carrot and bell pepper into cubes:
When the onions are golden but not browned, add the flour and a little water to the pot and stir very well to avoid lumps. When a creamy sauce has been formed on the bottom of the pot add the chopped carrots:
Stir well. After 5 minutes add the bell pepper too. Stir and cook some more. After another 5 minutes add the peas and the rest of the liquid (water or vegetable stock) and mix.
Let it cook on low-medium heat for another 20 minutes. Right before the end season the whole thing with the tomato sauce and salt and pepper to taste. It's done. Transfer to serving bowls and dig in! :)