Traditional Greek Green Peas Stew

4.19 from 22 votes

Traditional Greek Green Peas Stew

Sweet green peas, stewed along with carrots, tomatoes, zucchinis, potatoes, dill, and plenty of olive oil. A truly healthy and delicious vegetarian meal.

Prep Time10

Cook Time1 15

Course: Main Course, Side Dish

Cuisine: Greek

Keyword: Dinner

Servings: serving

Calories: 624kcal

Ingredients

12 tablespoons extra virgin olive oil
1 medium-sized (120 grams) red onion minced
2 large garlic cloves finely chopped
700 grams (1.5 pounds) green peas fresh or frozen
500 grams (1.1 pounds) potatoes peeled and cut into 3-4 cm (1¼-1½-inch) pieces
3-4 very small baby or small zucchinis cut into 3 cm (1¼-inch) thick pieces
2 medium (130 grams) carrots cut into 1 cm (⅓-inch) thick slices
3 teaspoons tomato paste
2 medium-large (400 grams) ripe tomatoes diced (skin, pulp, and all)
2-3 tablespoons fresh dill finely chopped
sea salt
400 ml hot water or vegetable stock
feta cheese to serve with

Instructions

Heat 5 tablespoons of olive oil in a medium-sized cooking pot.
Saute onion and garlic over moderate heat until soft and translucent.
Add the potatoes, zucchini, peas, and carrots. Raise the heat to medium-high.
Cook for 5 minutes, stirring now and then.
Stir in the tomato paste and cook for a minute.
Add the fresh tomato and season with sea salt and ground pepper.
Cook 2 minutes more.
Pour in water or stock.
Simmer covered over low heat for 40 to 50 minutes. Or until vegetables are tender enough to your liking.
Stir in the remaining olive oil and fresh dill and taste for additional seasoning.
Cook partly covered for 10 minutes over moderate heat until there's mostly oil left in the pot.
Let the food stand for 15 minutes inside the cooking pot.
Serve with a big piece of feta cheese and some crusty bread!

Nutrition