Greek Vegetable Stew with Peas

Greek Vegetable Stew
Greek Vegetable Stew. N. Gaifyllia
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 6-8 servings

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 (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

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)
247 Calories
14g Fat
27g Carbs
6g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)