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Peas
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Ingredients
- Peas1 kg
- Carrots¼ kg
- medium onion1 medium onion
- minced garlic3 cloves
- green bell pepper1
- vinegar1 tbsp
- Tomatoes¼ kg
- oil2 tbsp
- broth2 cups
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 230, protein 10, fat 8, carbs 30, fiber 10, sugar 12
Original steps
- Parboil the peas in boiling water until half-cooked, and boil the carrots separately.
- Blend the onion, garlic, green pepper, tomatoes, and vinegar in a blender.
- Heat the oil in a pot, pour in the blended mixture, and once it boils, pour in the broth and bring to a boil.
- Add the parboiled peas and carrots, then leave on low heat until the sauce thickens and the flavors meld.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking