1/2cup fresh cilantro (coriander) or flat-leaf (Italian parsley)
Salt and pepper to taste
Sauté the onions. Heat a medium pot. Add the onions and cook them for 3 – 5 minutes until they start to soften.
Add the garlic and spices. Stir in the minced garlic, cinnamon, paprika, and black pepper. Sauté for another 30 seconds.
Mix in the carrots, tomato sauce, and vegetable broth. Adjust the heat so that the ingredients are simmering. Cover the pot and cook until the carrots are tender (about 10 minutes).
Add the frozen peas. Mix in the frozen peas and continue simmering the stew until the peas are heated through. About 5-10 minutes.
Finish the stew. Add the lemon juice and cilantro (or parsley). Cook for an additional 1-2 minutes.
Taste and adjust the flavor. Add salt, additional pepper, lemon juice, or other spices as needed. Garnish pea stew with slices of fresh (or jarred jalapenos) if you want it spicier, additional chopped herbs, or lemon wedges.
Be mindful of the time required for cooking rice or another grain if you are serving them with pea stew.
Depending on availability, tomato passata can be used in place of tomato sauce. If you want the sauce thicker, add a tablespoon of tomato paste (tomato puree).