Servings 8
AuthorMyHorioTotal Time1 hr 30 minsDifficultyBeginnerGreek peas, or arakas latheros, is one of my favorite vegetarian dishes. Serve this with feta cheese and fresh bread for a simple, delicious, and comforting meal.
To make Greek Peas:
In a dutch oven or medium-sized pot, sauté the chopped onion in olive oil over medium heat until tender and translucent (about 6-8 minutes).
Add the oregano, salt, and pepper to the onions, and stir to combine.
Pour the passata into the pot, then fill the empty jar with water.
Seal and shake a bit to get any leftover sauce, and add to the pot along with the peas, carrots, and potatoes.
Bring everything to a boil on high heat.
Reduce the heat to medium-low and simmer, covered, for about 45 minutes to an hour. Stir every 15 minutes or so.
After 45 minutes, check to see if the potatoes and carrots are cooked through, and also taste and adjust the salt and pepper to your liking.
At this point, you can add more water if needed as well.
Stir in the fresh chopped dill, and simmer for a few minutes longer.
Turn the heat off and let it rest until you are ready to eat.
This dish can be eaten warm or at room temperature, and can be refrigerated, covered, for up to five days.
Serve with feta cheese and fresh bread as a light vegetarian meal, or as a side dish alongside keftedes or souvlakia.
See more delicious side dish recipes here.
Enjoy!
Ingredients
Directions
To make Greek Peas:
In a dutch oven or medium-sized pot, sauté the chopped onion in olive oil over medium heat until tender and translucent (about 6-8 minutes).
Add the oregano, salt, and pepper to the onions, and stir to combine.
Pour the passata into the pot, then fill the empty jar with water.
Seal and shake a bit to get any leftover sauce, and add to the pot along with the peas, carrots, and potatoes.
Bring everything to a boil on high heat.
Reduce the heat to medium-low and simmer, covered, for about 45 minutes to an hour. Stir every 15 minutes or so.
After 45 minutes, check to see if the potatoes and carrots are cooked through, and also taste and adjust the salt and pepper to your liking.
At this point, you can add more water if needed as well.
Stir in the fresh chopped dill, and simmer for a few minutes longer.
Turn the heat off and let it rest until you are ready to eat.
This dish can be eaten warm or at room temperature, and can be refrigerated, covered, for up to five days.
Serve with feta cheese and fresh bread as a light vegetarian meal, or as a side dish alongside keftedes or souvlakia.
See more delicious side dish recipes here.
Enjoy!