Arakas Latheros (Greek Peas and Potato Stew)
This classic Greek dish, Arakas Latheros, is a delicious and comforting pea and potato stew that showcases the simplicity and flavors of Greek cuisine. Traditionally served as a main course, this hearty vegetarian dish is packed with nutrients and bursting with Mediterranean flavors.
Ingredients
- 75 ml ⅓ cup - Olive oil (good quality extra virgin)
- 1 medium - Onion yellow or white, finely diced
- 2 medium - Carrots roughly chopped
- 2 large cloves - Garlic finely chopped
- 2 tablespoons - Tomato paste
- 200 g 7 oz or 1 cup - Crushed tomatoes (or tomato sauce)
- 450 g 1 lb - Peas (fresh or frozen green peas)
- 2 medium - Potatoes cut into 1-inch cubes
- ½ bunch - Fresh dill chopped
- 4 cups 1 cup - Vegetable stock (enough to cover the vegetables)
- 4 Bay leaves
- 1 teaspoon - Oregano dried
- 1 teaspoon - Black pepper to taste
- Salt - To taste
- A pinch - Chili flakes optional, for a mild kick
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté onions until soft and translucent.
- Add potatoes and cook for a few minutes, stirring occasionally.
- Stir in tomato paste and cook for another minute.
- Add peas, seasonings, bay leaf, and oregano. Pour in enough water to barely cover the vegetables.
- Bring to a boil, then reduce heat and simmer for about 20-30 minutes, or until potatoes are tender and sauce has thickened.
- Remove from heat and stir in fresh dill. Let it rest for a few minutes before