Here is a long, traditional recipe for Greek Peas and Potato Stew (Arakas Latheros me Patates) — a wholesome, plant-based dish deeply rooted in Mediterranean cuisine. It’s hearty, nourishing, and full of olive oil, herbs, and fresh vegetables.
🇬🇷 Greek Peas and Potato Stew – Arakas Latheros me Patates
🕒 Prep Time: 15 minutes
⏲ Cook Time: 45 minutes
🍽 Servings: 4–6
🛒 Ingredients:
1/4 cup extra virgin olive oil (Greek olive oil preferred)
1 large yellow onion, finely chopped
2–3 cloves garlic, minced
3 medium waxy potatoes (like Yukon Gold), peeled and cut into large chunks
1 large carrot, peeled and sliced (optional, but traditional)
1 lb (450g) frozen peas, thawed (or fresh green peas if in season)
1 can (14 oz / 400g) diced tomatoes(or 2–3 ripe tomatoes, grated)
1½ tbsp tomato paste
1 tsp sweet paprika (optional, adds warmth)
1½ tsp dried oregano(or 1 tbsp chopped fresh dill for a more herbaceous version)
1 bay leaf(optional, for aroma)
Salt and freshly ground black pepper, to taste
2 cups vegetable broth or warm water (just enough to cover vegetables)
Juice of ½ a lemon (or more to taste)
Handful of chopped fresh parsley or dill, for garnish
