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.
- 100 ml olive oil extra virgin
- 1 small red onion minced
- 700 grams / 1.5 lb green peas fresh or frozen
- 2 large carrots cut in large slices
- 1 large ripe tomato chopped
- 6 tablespoons tomato sauce
- a handfull of dill
- 8 baby potatoes skin on
- 3-4 very small light green zucchinis cut into 5 cm /3.5-inch pieces
In a medium-sized cooking pot heat olive oil over high heat.
Caramelize the onion. Add the peas and the carrots. Cook for 2-3 minutes while stirring every now and then.
Add the chopped fresh tomato and the tomato juice. Cook for 2-3 minutes more.
Pour enough water in the pot in order to cover all the veggies. Reduce heat to medium and simmer for about 30 minutes.
Season with salt and pepper. Add the potatoes, zucchinis, and dill. Make sure the potatoes are dipped in the stew otherwise add a bit more water.
Simmer for another 30-40 minutes, or until the potatoes are cooked and the stew has thickened sufficiently.
Serving: 1serving | Calories: 438kcal | Carbohydrates: 54g | Protein: 13g | Fat: 26g | Saturated Fat: 4g | Sodium: 162mg | Potassium: 1236mg | Fiber: 14g | Sugar: 16g | Vitamin A: 7829IU | Vitamin C: 104mg | Calcium: 83mg | Iron: 4mg