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Arakas Latheros (Pea and Potato Stew)

Think you need to cut carbs to lead a sound diet? Think again. Vegetables are a great source of healthy carbs, and the combinations are endless. Arakas latheros (pea stew) is a Mediterranean staple with peas prepared in rich tomato sauce, herbs, carrots and potatoes. Arakas latheros is healthy, flavorful and simple as it is delicious.

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Pea and Potato Stew
Author: 
Recipe type: Lenten/Vegetarian
Serves: 4-6
 
Ingredients
  • 16 ounces peas (frozen or fresh)*
  • 1⁄3 cup extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 6 cloves garlic, chopped
  • 1 large carrot, sliced (about 1 cup)
  • 3 medium potatoes, peeled and cut into bite sized chunks
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes
  • 1⁄4 cup white wine (optional)
  • ¾ cup vegetable broth
  • ½ cup fresh dill, chopped
  • 2 teaspoons oregano
  • Salt and pepper, to taste
Instructions
  1. In a large pot, heat olive oil over low heat and add onions and carrots. Sauté until onions are translucent. Add in the garlic and continue to sauté for 5 more minutes.
  2. Add potatoes to the pot, season generously with oregano, salt and pepper, and cook until vegetables are lightly browned.
  3. Add the wine and allow the alcohol to evaporate, about 2 minutes.
  4. Then, add diced tomatoes, tomato sauce, and vegetable broth and bring to a boil.
  5. Once you’ve reached a boil, turn down the heat to low to medium and cover the pot with a lid. Cook for about 40 minutes, or until the potatoes are fork tender. Be sure to stir occasionally and check for flavor. Add water or more vegetable broth if necessary for more liquid. I prefer more sauce, so I add more liquid here to cover the vegetables. If you prefer a thicker stew, remove the lid halfway through the cooking process to hasten thickening.
  6. Gently stir in the peas and dill to the pot. Again, season to taste with salt and pepper.
  7. Simmer until the peas have warmed through.
  8. Garnish with dill and serve warm with bread.
Notes
*Frozen peas work well with this recipe, as most peas are frozen right after harvest. If you’re using fresh peas, keep in mind you’ll need to cook them longer.

 

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