Peas and Carrots Stew

Stews in general are the favorite meals for my family, and this "peas and carrots" stew is the most frequently one I prepare. It is a special meal for its high nutritional value. Also it is very easy to make and delicious to eat; my daughter eats a plate at lunch and another at dinner.
This stew contains my favourite vegetables. I usually use frozen peas, but you can use fresh peas as well. Here I used fresh carrots, but if you have frozen mixture of peas and carrots that would make it even easier. The addition of potato is optional but I like it for its starch content which is nice in stews.
I usually use canned tomatoes, however you can use three large fresh plumped tomatoes, peeled and diced or juiced. If you like chilli you can add too.
Using good quality vegetables will give the stew its flavours; so you will notice there is no spices, just salt and pepper. However the chicken broth I used is home-made and flavored with cardamom, cinnamon, bay leaf and onion. Using either vegetable broth (for vegans) or chicken broth is optional, however make sure to use one that is delicious by itself; it will make all the difference.
Let's begin!

Supplies

• 2 Tbsp olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 3 medium carrots, finely diced
• 1 small potato, finely diced
• 1 can (~400g) peeled diced tomatoes
• Salt and pepper, as desired
• 3 Tbsp tomato paste
• 4 cups chicken broth
• 2 cups frozen peas, thawed

1. Place a deep thick-based pot over medium heat. Add oil until hot, then add onion and garlic. Using a wooden spoon, stir several minutes until tender translucent and the garlic is fragrant.

Add carrots, potatoes, tomatoes, and tomato paste. Stir the vegetables with the onion and garlic. Add salt and pepper, and stir 3-5 minutes allowing the vegetables to absorb the flavors.

Pour the broth over the vegetables and bring to boil. Cover the pot and allow the stew to cook over low heat for 10 minutes. Then add the thawed peas (if fresh peas you have to add them in step 2). Recover the pot and continue cooking for 5-10 minutes until the vegetables are tender.

Garnish the stew with parsley or spring onion leaves. And serve with rice or croutons.
Enjoy!