Name: Pea and Carrot Vegetarian Stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon butter; 2 tablespoons olive oil; 2 small onions, chopped; 2 garlic cloves, minced; 1 1/2 teaspoons salt (or to taste); 3/4 teaspoon black pepper; 1 (15 oz) can tomato sauce; 2 tablespoons tomato paste; 3 1/2 cups water or broth; 6 cups frozen peas; 2 cups peeled and chopped carrots; 2 teaspoons granulated sugar

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This Egyptian-inspired Pea and Carrot Stew, or Bisilla, is my favorite kind of comfort food—simple, hearty, and made with everyday ingredients. Tender peas and sweet carrots simmer in a rich tomato base, creating a cozy, satisfying dish that’s perfect for meatless meals or weeknight dinners.

Why You’ll Love This Recipe

I love how quick and easy this stew is to prepare, yet it delivers deep, homey flavor. It’s affordable, nourishing, and completely vegetarian. Whether I serve it with rice, bread, or enjoy it on its own, it always feels like a warm, familiar hug in a bowl. It also keeps well, making it ideal for meal prep. Pea and Carrot Vegetarian Stew

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon butter
2 tablespoons olive oil
2 small onions, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt (or to taste)
3/4 teaspoon black pepper
1 (15 oz) can tomato sauce
2 tablespoons tomato paste
3 1/2 cups water or broth
6 cups frozen peas
2 cups peeled and chopped carrots
2 teaspoons granulated sugar

directions

I start by melting the butter and heating the olive oil in a deep pot over medium-high heat. Then I add the chopped onions, garlic, salt, and pepper. I sauté everything for about 3–4 minutes until the onions are soft and translucent.

Next, I stir in the tomato sauce, tomato paste, and water or broth. I bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 10 minutes, stirring occasionally to keep it smooth.

After the sauce has had time to develop flavor, I add the frozen peas, chopped carrots, and sugar. I stir well, cover the pot, and let everything cook for another 20–25 minutes, until the vegetables are tender but still hold their shape.

Once done, I serve the stew hot—either on its own or spooned over a bed of rice for a more filling meal.

Servings and timing

Servings: 4 servings
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Variations

When I want to switch things up, I sometimes add diced potatoes or chickpeas for a heartier version. I’ve also used fresh peas and carrots when in season, adjusting the cooking time slightly. A pinch of cumin or coriander adds an earthy twist, and a dash of lemon juice at the end brightens the flavor beautifully.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the stew on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. It also freezes well—I let it cool completely, then freeze it in portioned containers for up to 2 months. I thaw it overnight in the fridge and reheat on the stove.

FAQs

Can I use fresh peas and carrots instead of frozen?

Yes, I’ve used fresh vegetables with great results. Just simmer a little longer until the peas and carrots are tender.

What’s the best way to serve Bisilla?

I usually serve it with plain white rice, but it’s also delicious with crusty bread or even on its own as a light main course.

Can I make this vegan?

Absolutely. I just skip the butter and use all olive oil, or swap the butter with a plant-based alternative.

Does this stew freeze well?

Yes, it freezes beautifully. I let it cool completely, portion it into freezer containers, and reheat gently on the stove after thawing.

Can I add protein to make it more filling?

Yes, I sometimes stir in canned chickpeas or serve it with a side of lentils or a poached egg for added protein.

What type of tomato sauce works best?

I use plain tomato sauce without added herbs or sugar, so I can control the seasoning. If I only have marinara, I reduce the salt and sugar slightly.

Can I use tomato puree instead of sauce?

Yes, but I thin it slightly with extra broth or water since puree is thicker than sauce.

How do I avoid overcooking the peas?

I add them after the tomato base has simmered and watch closely during the last 10 minutes to keep them bright and tender.

What kind of broth should I use?

Both vegetable and chicken broth work well. I often use vegetable broth to keep the dish vegetarian.

Is sugar necessary in this dish?

It balances the acidity of the tomato sauce. I’ve also used a small pinch of baking soda instead, but I prefer the subtle sweetness the sugar brings.

Conclusion

This Pea and Carrot Vegetarian Stew (Bisilla) is one of my favorite simple, nourishing meals. It’s full of flavor, easy to make, and deeply comforting. Whether I’m cooking for a meatless Monday or just need something quick and satisfying, this stew always delivers. It’s the kind of dish that feels like home, no matter where I am.

Jessica