Greek Vegetable Stew with Peas

Greek Vegetable Stew
Greek Vegetable Stew. N. Gaifyllia
  • 80 mins
  • Prep: 20 mins,
  • Cook: 60 mins
  • Yield: 6-8 servings
Ratings (4)

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. 

What You'll Need

  • 1/2 cup olive oil
  • 1 medium onion (finely chopped)
  • 2-3 cloves garlic (minced)
  • 1 cup roma tomatoes (chopped0
  • 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

How to Make It

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.

Nutritional Guidelines (per serving)
Calories 247
Total Fat 14 g
Saturated Fat 2 g
Unsaturated Fat 10 g
Cholesterol 0 mg
Sodium 463 mg
Carbohydrates 27 g
Dietary Fiber 6 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)