This pea stew is a staple meal in the Romanian cuisine. It is often made without meat for the fasting periods, but works great with meat too.
Pea stew
Cooking time: 40 min
Servings: 6
Difficulty: easy
Ingredients
- 500 g of meat (I chose chicken breast)
- 500 g of frozen peas
- 1 onion
- 2 carrots
- 3 tomatoes
- 1 teaspoon of ground pepper
- 1 teaspoon of sweet paprika
- dill to taste
- salt to taste
- 2-3 tablespoons of sunflower oil
- water
Directions
- Start browning your meat really well.
- Take out the meat and in the same pot saute the onion until it gets soft, then add the carrots for a few other minutes.
- You can now add the frozen peas, put back the meat and cover with water.
- Add one teaspoon of salt at this stage.
- Bring the water to a boil and simmer until the peas are soft.
- Only at the end add the chopped tomatoes and boil for 5 more min. The tomatoes are acidic and adding them to early could prevent the chickpeas from softening.
- At the end add the ground pepper, paprika and dill and taste to see if more salt is needed.
- And ready!
