A Traditional Cypriot Pea Stew in a Rich Tomato Sauce
Ingredients
- 2 onions
- 2 tbsp olive oil
- 2 tbsp tomato purée
- 1 1/2 tsp ground cinnamon
- 2 large carrots, peeled and cut into thick slices
- 4 large potatoes, peeled and cut into large chunks
- 1 can chopped tomatoes
- 1 veg stock cube
- 800g frozen peas
- 3 bay leafs
- salt and pepper
- handful green beans (optional)
Preparation
Using a large casserole pan, cook the onion in the olive oil for about five minutes
Add the tomato purée, cinnamon, carrots and potatoes and cook for two mins, mixing well
Add the chopped tomatoes, fill the can with water twice and add this too
Also add the veg stock, peas & bay leafs
Mix
If using the green beans, add to the rest of the veg after half an hour
Bring to a boil, lower the heat to a simmer, cover and cook for 45 mins to 1 hr till the carrots and potatoes are soft
Season well and serve with bread and salad
