Lebanese Pea Stew

A hearty and filling Lebanese style pea stew where minced beef is replaced with minced soya chunks aka soya keema.

The Lebanese pea stew tasted almost like our Indian style soya matar keema and turned out a perfect and hearty stew to pair with rice or manakeesh bread. The Lebanese style rice is usually made with roasted vermicelli but I did not use as I was running out of it.

I also used home made  Baharat spice powder to make the stew, but as always you can use store bought powder or make it at home and store in the refrigerator to use later.

Blogging Marathon#79 Week1/Day2
Theme-Lebanese Recipes
Dish-Lebanese stew
Source- SBS Food Site

5 from 1 vote
Lebanese Pea Stew
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A hearty and filling Lebanese style pea stew where minced beef is replaced with minced soya chunks aka soya keema.

Course: Dinner, Lunch, Main Course
Cuisine: Lebanese, Middle Eastern
Servings: 4 People
Author: Sapana Behl
For pea stew
  • 1 cup soya keema
  • 1 cup peas, fresh or frozen
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 cup tomato paste
  • 2 carrots, cut into small cubes
  • salt to taste
  • 1 tablespoon baharat spice mix
  • 2 cups water or veg broth
For Rice
  • 2 cups rice
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cups water
  • salt to taste
  1. Heat butter and olive oil in a pan and add onion and garlic. Saute for few minutes until onions are slightly brown.

  2. Stir in tomato paste and baharat spice mix and cook until oil comes out from edges of the pan. 

  3. Add drained soya keema, carrots and peas, stir and add 2 cups of water or vegetable broth.

  4. Bring it to boil and then cook on simmer for 10 to 15 minutes or until desired consistency.

For Rice
  1. Heat olive oil and butter in a pan and add water. Bring it to boil and add rice. Cook covered for 15 minutes or until done.

  2. Serve rice with hot pea stew.

Recipe Notes

If using the vermicelli noodles, fry the vermicelli noodles in oil before using water and rice.

Nutrition Facts
Serving Size 1 bowl
Servings Per Container 4

Amount Per Serving
Calories 686 Calories from Fat 91.8
% Daily Value*
Total Fat 10.2g 16%
Saturated Fat 4.4g 22%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 272mg 11%
Total Carbohydrate 95.9g 32%
Dietary Fiber 6.3g 25%
Sugars 11.8g
Protein 53.6g 107%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Best regards,

8 comments on “Lebanese Pea Stew”

  1. Varada says:

    Sounds spicy and delicious. Great pictures.

  2. Vaishali says:

    The Lebanese stew sounds very healthy , perfect with rice .

  3. Gayathri says:

    The stew looks so good Sapana. Perfect side for our Indian dishes too..

  4. looks perfect with the rice

  5. Jyoti says:

    Looks flavorful. when combined with rice its a wholesome meal

  6. Your photos can convince me to use soya in my cooking. Love the clicks.

  7. wow sapana, such a scrumptious stew! i m bookmarking this to try! I always have a little block with soy kheema, but with all these spices, it must taste yumm! Beautiful pictures dear!

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