Pea Stew
Ingredients
2 tablespoons olive oil
2 cups chopped onion
3 cloves garlic, minced
2 teaspoons toasted cumin
2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
2 teaspoons minced fresh ginger
4 large tomatoes, chopped
3 cups beef stock
1 cinnamon stick
3 carrots, small diced
3 cups broccoli
2 medium yellow squash, small diced
1 lb green peas, frozen
2 tablespoons minced fresh cilantro
Directions
In a large pot or rondo, heat the oil over moderate heat until hot.
Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden.
Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute.
Add the tomatoes, broth and cinnamon stick.
Bring liquid to a boil and simmer, covered, for 15 minutes.
Add the carrots and simmer, for 8 minutes.
Add the broccoli, squash and green peas and simmer.
Cover, 5 minutes more, or until vegetables are just tender.
Stir in the cilantro.