Romanian vegan pea stew

Name: Romanian vegan pea stew
Ingredients: 50 ml oil; 1 medium onion (150 g); 1 carrot (80 g); 1/2 red pointed pepper (75 g); 1/2 green pointed pepper (75 g); 1.5 kg fresh peas; 1 teaspoon salt; 1/2 teaspoon ground pepper; 250 ml water; 5 medium tomatoes (750 g); 2 garlic cloves; 15 g fresh parsley

Season - Romanian vegan pea stew by Iridenta M. - Recipia

Romanian vegan pea stew simmers with onion, carrot, peppers and tomato juice until the peas soften and the sauce reduces. It has a red sauce that clings to the peas, and I choose fresh peas that are small and smooth, so they cook quickly and stay tender without falling apart. Prep: 20 minutes. Cook: 50 minutes. Total: 70 minutes. Servings: 6. Approximately 320 kcal and 15 g protein per serving.

Ingredients

50 ml oil
1 medium onion (150 g)
1 carrot (80 g)
1/2 red pointed pepper (75 g)
1/2 green pointed pepper (75 g)
1.5 kg fresh peas
1 teaspoon salt
1/2 teaspoon ground pepper
250 ml water
5 medium tomatoes (750 g)
2 garlic cloves
15 g fresh parsley

Preparation

1. Wash and chop the onion, carrot and peppers. Heat the oil in a large pan, add the vegetables and cook for 10 minutes, until softened. 2. Wash the peas and leave them to drain, then add them to the pan with the salt, pepper and water. Cover and simmer for 20 minutes, until the peas are tender. 3. Wash and purée the tomatoes, then pour the juice over the peas. Simmer uncovered for 15 minutes, until the sauce reduces and thickens. 4. Add the crushed garlic and chopped parsley. Simmer for another 5 minutes, then turn off the heat.

Notes

It goes well with soft polenta, which catches the sauce on the plate. With young peas, the peas are tender; larger, more mature ones may need another 5-10 minutes covered before you add the tomatoes. If the tomato juice is very watery, leave the pan uncovered as it reduces and stir from time to time so it does not catch on the bottom. For a thicker consistency, mash a ladleful of peas with a fork and stir them back into the sauce. I like to take it off the heat while the sauce is still moving easily in the pan, since it thickens a little as it sits. Keep it in a covered container in the fridge for up to 3 days.