Greek Peas and Potato Stew (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup olive oil
02 -
1 onion, finely chopped
03 -
2-3 garlic cloves, grated
04 -
2-3 carrots, diced
05 -
1 pound frozen green peas
06 -
2 potatoes, diced
07 -
15 ounces tomato puree
08 -
1 cup water
09 -
salt to taste
10 -
pepper to taste
11 -
pinch of crushed red pepper flakes
12 -
2 tablespoons finely chopped fresh dill
13 -
1 teaspoon dried mint
→ Serving Suggestions
14 -
toasted bread
15 -
feta
16 -
olives
# Instructions:
01 -
Add onion and olive oil to a pot and cook over medium heat until soft and golden.
02 -
Add potatoes, carrots, tomato puree, water, salt, and peppers. Bring to a boil.
03 -
Reduce heat to medium and add the peas. Cook for 25-30 minutes.
04 -
Taste the sauce and adjust seasoning if necessary.
05 -
Add dill and mint and stir to incorporate.
06 -
Allow the dish to sit for at least 45 minutes to let the flavors meld. The potatoes will absorb the sauce, naturally thickening the dish.
# Notes:
01 -
Add more water at the beginning of cooking if you prefer a thinner sauce.
02 -
For a richer tomato sauce, add 1 teaspoon of tomato paste at the beginning of cooking or extra tomato puree.
03 -
For a lemony variation, add 3-4 scallions after the onions have softened and cook until tender. Mix in the juice of a lemon and parsley with the herbs at the end.