|Nutritional Guidelines (per serving)|
|Servings: 6-8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a great Greek peas dish for vegetarians and vegans, this vegetable stew peas dish also meets Greek Orthodox fasting requirements. It calls for peas, carrots, potatoes, tomatoes, onion, garlic, and a traditional assortment of herbs and seasonings. Great for Lent or for Greek vegetarians.
- 1/2 cup olive oil
- 1 medium onion (finely chopped)
- 2-3 cloves garlic (minced)
- 1 cup roma tomatoes (chopped)
- 1/2 to 2 cups water
- 1 pound peas (fresh or frozen)
- 2 large potatoes (peeled and cut in chunks)
- 1 large carrot (cut in chunks)
- 1/2 bunch flat-leaf parsley (finely chopped)
- 1/2 bunch dill (finely chopped)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon pepper
- Gather the ingredients.
- In a stew pot, sauté onions and garlic over medium heat until softened.
- Stir in tomatoes and water (start with 1/2 cup).
If using fresh peas: Add all remaining ingredients except potatoes. Bring to a boil, reduce heat and cook at a slow boil for 40 minutes. Add potatoes and when boil resumes, cook for 20 minutes more, until potatoes are done.
If using frozen peas: Add all remaining ingredients including potatoes, bring to a boil, reduce heat and cook at a slow boil for 40 minutes.
Note: Add more (boiling) water as needed.