Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Lebanese Pea Stew
Sapana Behl
A hearty and filling Lebanese style pea stew where minced beef is replaced with minced soya chunks aka soya keema.
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Dinner, Lunch, Main Course
Cuisine
Lebanese, Middle Eastern
Servings
4
People
Ingredients
1x
2x
3x
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
Instructions
Heat butter and olive oil in a pan and add onion and garlic. Saute for few minutes until onions are slightly brown.
Stir in tomato paste and baharat spice mix and cook until oil comes out from edges of the pan.
Add drained soya keema, carrots and peas, stir and add 2 cups of water or vegetable broth.
Bring it to boil and then cook on simmer for 10 to 15 minutes or until desired consistency.
For Rice
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.
Serve rice with hot pea stew.
Notes
If using the vermicelli noodles, fry the vermicelli noodles in oil before using water and rice.
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!