This is very comforting dish I grew up eating back in Lebanon, it is so satisfying, rich in protein and i personally find it very soothing!
if you find yourself craving lots of sweet, or you are trying to cut back sugar, this meal is for you, (because peas are naturally sweet as well as carrots), it has a natural slightly sweet taste to it and it is warming, grounding and delicious.
Servings: 4 to 6
Preparation time: 15 mins
Cooking time: 20 mins
Total time: 35 mins
- 2 tbsp of avocado oil
- 1 onion, finely diced
- 2 cloves of garlic, finely minced
- 1 medium size potato, cut in small dices (optional)
- 3 medium carrots, cut in small dices
- 2 cups of strained tomato (tomato puree)
- 1 & 1/2 cup of water
- 1 bag of frozen organic peas
- 1 bag of frozen artichoke hearts
- 1 tsp of celtic sea salt (or to taste)
- 1 tsp of all spice
- lemon wedges
- A big pot
- A cutting board
- A chef's knife
- A big wooden spoon
Heat the avocado oil in the big pot over medium heat.
Add the diced onions and stir, when it start sizzling, add a pinch of salt.
Let them fry until translucent or slightly golden brown.
Add the potato cubes and another pinch of salt and saute for 2 minutes, stirring well to cover with the oil.
Add the carrots, give another stir and saute for another 2 minutes. Add water, tomato paste, salt and all spice and bring to a boil.
Then add the frozen artichoke hearts, bring to a boil again and let simmer over medium heat for 10 minutes.
Add the frozen peas, bring to a boil then cover and turn off the heat.
Let it sit for 5 minutes and adjust seasoning to taste before you serve. I prefer not to cook the peas for a long time to preserve their beautiful color and juicy sweet taste, but feel free to cook them more if you like.
Enjoy it with a side of cooked quinoa or brown rice, a squeeze of fresh lemon, some radishes and fresh basil or mint leaves.
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