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2 cups frozen or fresh peas
2 large bell peppers (red, yellow, or green), diced
2 medium carrots, peeled and sliced or diced
1 medium onion, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped (or 1 can of diced tomatoes)
4 cups vegetable broth (or chicken broth)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika (optional)
1/2 teaspoon ground turmeric (optional, for color and flavor)
Salt and pepper, to taste
Fresh cilantro or parsley (for garnish)
In a large pot, heat the olive oil over medium heat.
Add the chopped onions and garlic to the pot. Sauté for about 3-4 minutes until softened and fragrant.
Add the diced bell peppers, sliced carrots, cumin, paprika, and turmeric. Stir everything together and cook for an additional 5-7 minutes, until the carrots and peppers begin to soften.
Stir in the chopped tomatoes (or canned diced tomatoes), and pour in the vegetable broth. Bring the mixture to a simmer and cook for about 10 minutes.
Add the peas to the pot and continue simmering for another 10 minutes, until the peas and carrots are tender and the stew is heated through.
Season with salt and pepper to taste.
Remove from heat, garnish with fresh cilantro or parsley, and serve hot with crusty bread or over rice.