Preparation method

Sautéing the Onions: Heat the oil in a saucepan. Add the onions and sauté until soft and golden. Add the garlic (if using) and sauté for a few seconds. Adding the Carrots: Add the carrots and sauté for 2 minutes until they begin to soften slightly. Adding the Peas and Tomatoes: Add the peas and grated tomatoes (or tomato paste diluted with a little water). Stir well until combined. Spices and Boiling: Add salt, pepper, and spices to taste. Add water or broth until the ingredients are covered. Cover the pot and simmer for 20–25 minutes, or until the vegetables are tender and the broth thickens. Serving: Serve hot with white rice or bulgur. You can add lemon wedges or some green coriander for garnish.