Description
Greek Green Peas Stew is a comforting, hearty dish featuring tender green peas, potatoes, zucchinis, and carrots simmered in a tomato and olive oil base, finished with fresh dill and served with crumbled feta cheese.
Ingredients
Units
Scale
For the Greek Green Peas Stew:
- 12 tablespoons extra virgin olive oil
- 1 medium-sized red onion (120 g), minced
- 2 large garlic cloves, finely chopped
- 700 g (1.5 lbs) green peas, fresh or frozen
- 500 g (1.1 lbs) potatoes, peeled and cut into 3-4 cm (1 1/4-1 1/2-inch) pieces
- 3-4 very small baby or small zucchinis, cut into 3 cm (1 1/4-inch) thick pieces
- 2 medium carrots (130 g), cut into 1 cm (1/3-inch) thick slices
- 3 teaspoons tomato paste
- 2 medium-large ripe tomatoes (400 g), diced (skin, pulp, and all)
- 2-3 tablespoons fresh dill, finely chopped
- Sea salt, to taste
- 400 ml hot water or vegetable stock
- Feta cheese, to serve
Instructions
- Heat olive oil in a large pot over medium heat. Sauté minced onion and garlic until fragrant and translucent.
- Add tomato paste and diced tomatoes. Cook for 5 minutes until slightly thickened.
- Add potatoes, carrots, and zucchinis. Stir to combine and cook for another 5 minutes.
- Add green peas, dill, sea salt, and hot water or vegetable stock. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes, or until vegetables are tender and stew is thickened.
- Adjust seasoning with salt as needed.
- Serve warm, topped with crumbled feta cheese.
Notes
- Use fresh or frozen green peas depending on availability.
- Adjust the amount of olive oil for a lighter version.
- Serve with crusty bread or rice for a complete meal.
- Fresh dill adds authentic Greek flavor; dried dill can be used in a pinch.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg