Spanish-style Peas and Carrots

Ingredients

• 2 cups (300g) peas 2 cups (300g) peas
• 2 cups (300g) carrots, sliced 2 cups (300g) carrots, sliced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 5g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Stir in the smoked paprika and cook for another minute to release its flavors.
4. 4.
   Add the sliced carrots to the skillet and cook for 5 minutes, until slightly softened.
5. 5.
   Pour in the tomato sauce and vegetable broth, and bring to a simmer.
6. 6.
   Add the peas to the skillet and season with salt and pepper.
7. 7.
   Cover the skillet and cook for 10-15 minutes, until the vegetables are tender.
8. 8.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Peas — If using frozen peas, thaw them before adding to the skillet to ensure even cooking.
• Carrots — Slice the carrots into uniform pieces to ensure they cook evenly.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• Serve this dish with crusty bread to soak up the flavorful sauce.
• Customize the recipe by adding other vegetables like bell peppers or mushrooms.
• For a heartier meal, serve the peas and carrots over cooked rice or quinoa.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Spanish-style Peas and Carrots as a side dish alongside grilled chicken or fish. It also pairs well with roasted potatoes or a simple green salad.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a shallow bowl or on a plate to showcase the vibrant colors of the peas and carrots.