Onion cut into semi-rings, carrots to grate on a coarse grater and put to fry in a small amount of oil. Bulgarian pepper cut into strips, garlic finely chopped with a knife, cut the tomatoes into slices and add to the vegetables, continuing to cook vegetables on low heat with the lid closed, pour 50 ml of water.

When the vegetables are almost ready, add the peas, salt, spices and chilli finely chopped. Mix well and simmer for another 2 minutes. Then add the cooked buckwheat, stir and sharpen under the lid for another couple of minutes.

This side dish is good either hot or cold. Serve with any of your favorite greens.