why make this recipe
This stew is simple, healthy, and full of fresh flavors. It uses common vegetables and olive oil. It is a light but filling dish that fits many meals. It works well for family dinners and for guests.
introduction
Traditional Greek Green Peas Stew is a humble, home-cooked dish. It brings together green peas, potatoes, zucchini, and fresh tomatoes in olive oil and dill. If you like Greek stews, try a related beef stew for another hearty meal: Traditional Greek beef stew with a modern twist.
how to make Traditional Greek Green Peas Stew
Follow simple steps and cook gently. Start by softening the onion and garlic in olive oil. Add the root vegetables and peas and cook briefly on higher heat to warm them. Stir in tomato paste and fresh tomato so the stew gets a mild tomato base. Add hot water or stock and simmer slowly until the vegetables are tender. Finish with olive oil and fresh dill, then cook until the liquid mostly becomes oil and the flavors concentrate. Let the stew rest so the flavors settle before serving with feta and bread.
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)
Directions :
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!
how to serve Traditional Greek Green Peas Stew
Serve warm in a shallow bowl. Put a big piece of feta on the side or break it into the stew. Add crusty bread to soak up the juices. A simple green salad pairs well.
how to store Traditional Greek Green Peas Stew
Cool the stew to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a little water if it is too thick. You can freeze the stew for up to 2 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
tips to make Traditional Greek Green Peas Stew
- Use fresh or frozen peas; both work well.
- Cut vegetables in even pieces so they cook at the same rate.
- Taste and add salt near the end to avoid over-salting.
- Use good quality olive oil for the final flavor.
- Let the stew rest off the heat to let flavors settle.
variation (if any)
- Add a handful of chopped spinach near the end for extra greens.
- Replace dill with parsley if you prefer a milder herb.
- For a richer flavor, use vegetable stock instead of water.
- Add lemon juice at the end for a fresh bright note.
FAQs
Q: Can I use frozen peas?
A: Yes. Add them with the other vegetables. They cook well and keep their color.
Q: Is this stew vegan?
A: The stew itself can be vegan if you skip the feta. Use vegetable stock to keep it vegan.
Q: How long does the stew need to simmer?
A: Simmer for 40 to 50 minutes on low heat, until the vegetables are tender. Adjust time to your texture preference.
Q: Can I make this in a slow cooker?
A: Yes. Saute the onion and garlic first, then add everything to the slow cooker with stock. Cook on low for 4–6 hours.
Q: Do I need to peel the zucchinis?
A: No. Small zucchini skin is thin and adds color and nutrients.
Traditional Greek Green Peas Stew
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
A simple and healthy Greek stew featuring green peas, potatoes, zucchini, and fresh tomatoes, elegantly flavored with olive oil and dill.
Ingredients
- 12 tablespoons extra virgin olive oil
- 1 medium-sized red onion (minced)
- 2 large garlic cloves (finely chopped)
- 700 grams green peas (fresh or frozen)
- 500 grams potatoes (peeled and cut into 3–4 cm pieces)
- 3–4 small zucchinis (cut into 3 cm thick pieces)
- 2 medium carrots (cut into 1 cm thick slices)
- 3 teaspoons tomato paste
- 2 medium-large ripe tomatoes (diced)
- 2–3 tablespoons fresh dill (finely chopped)
- Sea salt to taste
- 400 ml hot water or vegetable stock
- Feta cheese (to serve)
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 for 2 minutes more.
- Pour in water or stock.
- Simmer covered over low heat for 40 to 50 minutes until vegetables are tender.
- Stir in the remaining olive oil and fresh dill. Taste for seasoning.
- Cook partly covered for 10 minutes until there’s mostly oil left in the pot.
- Let the food stand for 15 minutes before serving.
Notes
Serve warm with feta cheese and crusty bread. Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
