Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté gently for about 5–7 minutes, or until soft and translucent. Don’t rush this step — the onions are the flavor foundation.
2. Sauté garlic and tomato paste:
Add the minced garlic and cook for another 30 seconds until fragrant. Then stir in the tomato paste and let it cook for 1–2 minutes to deepen its flavor and caramelize slightly.
3. Add vegetables:
Add the carrot slices and potato chunks. Stir well to coat them with the oil and tomato paste. Sauté for about 3–5 minutes.
4. Add tomatoes and seasoning:
Pour in the diced or grated tomatoes and sprinkle in the oregano (or dill), paprika (if using), bay leaf, salt, and black pepper. Stir to combine everything well.
5. Add liquid and simmer:
Pour in enough vegetable broth or warm water to just cover the ingredients. Stir gently, bring the pot to a boil, then lower the heat to a gentle simmer.
6. Simmer until tender:
Cover the pot and simmer for about 20 minutes, or until the potatoes are nearly cooked through. Then add the peas and continue to simmer uncovered for another 10–15 minutes, or until the peas are tender and the stew has thickened slightly.
Tip: Stir occasionally and add a splash of hot water if the stew becomes too dry before everything is fully cooked.
7. Finish with lemon and herbs:
Turn off the heat. Squeeze in the juice of half a lemon (adjust to taste), and stir. Add chopped fresh parsley or dill just before serving.
🍽 Serving Suggestions:
Serve hot or warm with crusty bread, pita, or a simple green salad.
Drizzle with a little more olive oil and a pinch of sea salt just before serving.
Great as a main course or a side dish alongside grilled meat or fish.
🥄 Storage Tips:
Keeps well in the fridge for up to 4 days.
Tastes even better the next day, as the flavors deepen.
Freezes beautifully for up to 2 months — just reheat gently on the stove.
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