Description
Traditional Greek Green Peas Stew is a delightful and hearty dish that brings together the vibrant flavors of fresh vegetables. This stew combines sweet green peas with tender potatoes, zucchinis, carrots, and aromatic herbs, all simmered to perfection in olive oil. Not only is it a nutritious option packed with vitamins and minerals, but it also offers an inviting presentation that makes it perfect for family dinners or gatherings. Simple to prepare and versatile enough to pair with various proteins or enjoy on its own, this comforting vegetable medley is sure to become a favorite at your table.
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 cubed)
- 3–4 small zucchinis (cut into thick pieces)
- 2 medium carrots (sliced)
- 3 teaspoons tomato paste
- 2 medium-large ripe tomatoes (diced)
- 2–3 tablespoons fresh dill (finely chopped)
- Sea salt
Instructions
- Heat 5 tablespoons of olive oil in a large pot over moderate heat.
- Sauté the minced onion and chopped garlic until soft.
- Add potatoes, zucchinis, peas, and carrots; cook for about 5 minutes while stirring.
- Stir in the tomato paste and cook for an additional minute.
- Add diced tomatoes and sea salt; cook for another 2 minutes.
- Pour in hot water or vegetable stock; cover and reduce heat to low.
- Simmer for 40–50 minutes until vegetables are tender.
- Stir in remaining olive oil and chopped dill before serving.
- Allow the stew to rest for about 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor. Feel free to experiment with other vegetables like bell peppers or spinach. The stew can be made ahead; it tastes even better the next day!