Greek Peas Stew is a delicious and healthy Greek dish made with potatoes and carrots in a tomato-olive-based sauce. It's easy to make with just a couple of simple ingredients.
This is a traditional Greek and vegan recipe with peas, carrots, potatoes and herbs. It belongs to a category of Greek dishes called "Lathera", which means vegetables cooked in an olive oil- based sauce, often with tomatoes and fresh herbs. The word "Lathera" comes from the Greek word "Ladi", which means Oil (i.e. olive oil). These kind of dishes are quite typical in the Greek cuisine. They are a big part of the Mediterranean diet and a nutritional heaven.
I believe, that you will love this recipe, not only because it is delicious, but also because it is easy to make and satisfying.
Preparation time: 10 mins
Cooking time: 50 mins
1 kg. peas (fresh or frozen)
1 big onion, minced
4 medium potatoes, cut into cubes
400 gr. fresh or can diced tomatoes
1 tsp. tomato paste
2 carrots, sliced
3 tbsp. chopped parsley or dill (your choice)
4 tbsp. extra virgin olive oil
1 vegetable stock
1 lt water
salt to taste
On a medium pot, heat olive oil.
Add onions and sauté until soften.
Add potatoes and carrots and sauté for 2-3 minutes.
Add tomato paste and canned tomatoes and heat for 2 minutes, while mixing often.
Next, add peas and parsley and stir until combined. Add water, semi cover pot with the lid and simmer for approx. 50 minutes over low to medium heat or until peas are cooked and most liquids are evaporated.
To serve, drizzle with some extra virgin olive oil, along with Feta cheese and fresh bread.
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