Pea and vegetable stew in a multicooker

Name: Pea and vegetable stew in a multicooker
Ingredients: 350 g green peas; 3 scallions; 3 carrots; 1/2 green bell pepper; 1 red bell pepper; 1 zucchini; 1 tablespoon oil; 1 level teaspoon sea salt; 1/2 teaspoon ground pepper; 100 ml water; 200 ml tomato juice; 3-4 bay leaves; 2 garlic cloves; 15 g fresh parsley

Salad - Pea and vegetable stew in a multicooker by Profira M. - Recipia

Pea and vegetable stew brings peas and vegetables together in a thin red sauce that’s good for mopping up with bread. The scallions, carrot, peppers and zucchini soften, while the garlic and bay leaves give it the flavor of a slowly cooked dish. I like to spoon a little sauce over the peas, without covering them completely. Prep: 20 minutes. Cook: 55 minutes. Total time: 75 minutes. Serves: 4. Approximately 160 kcal and 6 g protein per serving.

Ingredients

350 g green peas
3 scallions
3 carrots
1/2 green bell pepper
1 red bell pepper
1 zucchini
1 tablespoon oil
1 level teaspoon sea salt
1/2 teaspoon ground pepper
100 ml water
200 ml tomato juice
3-4 bay leaves
2 garlic cloves
15 g fresh parsley

Preparation

1. Peel and wash the vegetables. Finely chop the scallions and peppers, slice the carrots into rounds, and cut the zucchini into pieces. Allow 20 minutes for prep. 2. Pour the oil into the multicooker pot and select Fry for 10 minutes. Sauté the chopped scallions and peppers, then add the carrots and zucchini; the scallions will soften and turn slightly translucent. 3. Add the peas, salt and pepper, pour in the water and stir. Close the lid and select Stew for 45 minutes. 4. After 30 minutes, lift the lid and add the tomato juice, bay leaves and peeled, chopped garlic. Close the lid and let it cook for another 15 minutes, until the carrots and peas are tender and the sauce is red and thickened. 5. Turn off the appliance and sprinkle with the chopped parsley, if using. Serve warm.

Notes

You can use the same amount of frozen peas and add them straight to the pot without thawing. I serve it with bread to mop up the sauce left on the plate. If the zucchini is large and has a watery center, remove the seedy part before cutting it. Thick carrot rounds stay firmer after cooking, so slice them thinly. Store in a sealed container in the refrigerator for up to 3 days.

Frequently asked questions

Can I use canned peas?

Yes. Drain 350 g well and add them during the last 10 minutes of cooking, since they’re already cooked.

Can it also be cooked on the stovetop?

Yes. Put everything in a lidded saucepan and simmer over low heat for about 45 minutes, adding the tomato juice and seasonings after the first 30 minutes.

What should I do if the carrots are still firm at the end?

Add 50 ml hot water and leave the pot on Stew for another 10 minutes, then check the texture again.