Description
This Egyptian-inspired Pea and Carrot Stew, known as Bisilla, is a comforting vegetarian dish made with sweet peas, tender carrots, and a rich tomato base. It’s quick, affordable, and full of homey flavor—perfect for cozy weeknights or as a meatless main.
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
Instructions
- In a deep pot over medium-high heat, melt butter and add olive oil.
- Add chopped onions, garlic, salt, and pepper. Sauté for 3–4 minutes, until onions are translucent.
- Stir in tomato sauce, tomato paste, and water or broth. Bring to a boil.
- Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Add peas, carrots, and sugar. Stir to combine.
- Cover and cook for 20–25 minutes, or until vegetables are tender but not mushy.
- Serve hot and enjoy on its own or over rice.
Notes
- For added flavor, use vegetable broth instead of water.
- Bisilla pairs well with white rice or warm pita bread.
- Add a squeeze of lemon juice before serving for brightness.
- Leftovers keep well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 5mg
