Bazella w Riz Without Meat

stewed peas and carrots in a red pot with a white spoon

4.98 from 80 votes

This bazella w riz without meat is an easy vegan Lebanese pea stew recipe. Sweet peas and carrots simmered in a tomato base. Traditionally served over Lebanese vermicelli rice.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Vegan

Servings: people

Calories: 136kcal

Author: Janelle Hama

Ingredients

2 cups Frozen peas
2 small Carrots sliced into coins
1 medium Onion diced small
2 cloves Garlic crushed
2 cups Passata (tomato puree)
1 small handful Cilantro fresh coriander
2 cups Vegetable stock
½ teaspoon Black pepper cracked
1 pinch Salt to taste

Metric - US Customary

Instructions

Over medium - high heat, add 2 spoonfuls of vegetable stock (or oil if you like) to a pot and add onion. Sweat until semi translucent and then add garlic. Fry for another minute whilst continuously stirring.
1 medium Onion, 2 cups Vegetable stock, 2 cloves Garlic
Add carrots, passata, remaining vegetable stock, cilantro (coriander) and pepper. Stir through and allow to simmer until carrots are semi tender. Approximately 5 minutes.
2 small Carrots, 2 cups Passata, 2 cups Vegetable stock, ½ teaspoon Black pepper, 1 small handful Cilantro
Reduce heat to medium and stir through peas. Simmer for approximately 10-15 minutes until all is tender. Taste test and adjust salt if needed. Serve with vermicelli rice.
2 cups Frozen peas, 1 pinch Salt

Video

Notes

You can use a mixture of frozen peas and carrots, rather than fresh carrots. You will need to adjust the cooking time accordingly.

Peas cook quickly, do not overcook, a max of 15 minutes.

Nutrition