Stewed green peas (Αρακάς λαδερός με ντομάτα)

Greek stewed green peas is a one pot meal that is full of amazing vegetables like peas, potatoes and carrots cooked in a tomato and olive oil base. Flavoured with fresh herbs, this is the perfect meal to serve along with some fresh bread and some olives. It falls in the category of Greek dishes called lathera, because of the way it is cooked and served, in olive oil and tomato sauce.

Growing up in a Greek home many of our meals were what are called lathera. This term refers to dishes that are stew-like, and slowly cooked in an olive oil and tomato base. They are usually vegetarian, like Greek green peas with potatoes or Greek okra stewed in tomato sauce, but they also sometimes include meat as in this recipe for Chicken with tomato sauce and peas. These meals are comforting, easy to assemble, hearty and go great with a big hunk of bread – that sauce is made for dipping!

Why I love this recipe

I think peas are great!

Poor peas. I don’t think there has ever been a more maligned vegetable.  Word on the street is that toddlers hate them, teenagers refuse them, and grown men weep when they are added to an otherwise perfect dinner of meat and potatoes.   As far as I know, peas are the only vegetable that kids would rather shove up their noses instead of into their mouths.  And it doesn’t end there. If you want to insult someone’s intelligence, call them a pea-brain.  Facebook has a page devoted to hating peas, creatively called,  “I hate PEAS!!!”.  (Incidentally, this page has more followers than our Mia Kouppa Facebook page.  Friends, can we please fix that?)  Then there was that time when the New York Times published a recipe suggesting that peas be added to guacamole. Hysteria ensued.  Peagate was such a big deal that even President Obama weighed in…against the pea!  I don’t get it. Perfectly round, vibrantly green, and subtly sweet, I think peas are fantastic. Doubt me?  Keep reading.

Peas are nutritious!

Peas are legumes, and Canada is the world’s largest producer and exporter of peas. They are quite low in calories but high in fiber, protein and several important minerals and vitamins.

Easy and delicious

I believe that you will also love this recipe because it is delicious as well as being quick, incredibly easy, and satisfying. I even think that this recipe will make its way into a regular meal rotation in your house, and then you, like me…we will be like two peas in a pod.

Key ingredients

You only need a few simple ingredients to make this meal. It is inexpensive to make, and the ingredients are all quite easy to find.

Green peas I use frozen green peas to make this dish. I allow them to thaw before using them so that there is less water released while they cook.

Onion I use a yellow onion which softens nicely and has a noticeable but not overpowering flavour.

Olive oil I only use Greek olive oil in my cooking – nothing beats the flavour and this is especially important in lathera dishes, where olive oil is a key ingredient.

Carrots I like to add carrots to this recipe for the colour and sweetness they provide.

Potatoes Any potatoes will do but I typically use yellow fleshed or Yukon Gold potatoes. They are creamy, and taste wonderful. They hold up well during the cooking as well.

Tomato sauce I use homemade tomato sauce that I make using this tomato sauce recipe. When I don’t have any on hand I rely on a good quality passata.

Fresh herbs I use fresh parsley and dill that I grow in my garden during the summer.

Water You do need to add some water in order to help the vegetable cook through.

Salt & pepper Basic seasonings that elevate the flavour of all meals. Season to taste, or follow my recommendations for quantities.

How to make it

It is so easy to make this simple one pot dish. After assembling everything you allow it to cook slowly on the stove top, and before you know it, your meal is ready!

Preparation

Before you begin cooking, prepare your vegetables and herbs by chopping them up. This mis-en-place always makes cooking easier.

Step 1
Combine oil and diced onion in a large saucepan and cook over medium-high heat until onions are caramelized, approximately 5 – 7 minutes.

Step 2
Add the rest of the ingredients to the pot. Bring to a boil and then reduce to medium heat. Cover your pot and allow to cook for about 20 minutes or until the potatoes are cooked through and can easily be pierced with a fork.

Step 3
After your meal is cooked, allow it to sit at room temperature, uncovered, off the heat, for at least 15 minutes. This will allow it to thicken slightly and the flavours will really meld together.

Recipe variations

If you would like to add meat to this dish then you definitely can. I sometimes like to make a similar dish using chicken. You can follow this great recipe for Chicken with tomato sauce and peas.

Cooking tips and helpful hints

Defrost your frozen peas

If you will be using frozen peas to make stewed green peas it is helpful if you defrost them first by placing them in a single layer on a baking sheet lined with a clean kitchen towel.  This will remove all of the excess water that the peas contain by virtue of their being frozen. If time does not permit you to defrost your peas, another option would be to boil them quickly in some plain water, just enough to defrost them. Drain well before proceeding.  If you don’t go through the effort of prepping your peas as described above, your final meal may be more watery than it should be. This can be corrected by cooking your meal longer with the lid off the pot, but then you may overcook your vegetables.

Don’t skimp on the olive oil

As with all lathera, in this recipe for stewed green peas use the best quality Greek olive oil that you can find.  Along with the peas, the other great star here is the oil, so don’t skimp…and certainly don’t use anything other than olive oil.  If you like you can also drizzle some additional olive oil onto the peas once they have been served, for extra flavour (and calories…whatever!).

Serving size

The recipe which follows is meant to serve 4 as a meal.  If you will be using this dish as a side, then of course you will be able to feed more people…or enjoy leftovers the next day.

How to store and reheat

Any leftovers can be kept in the refrigerator in a well sealed container for several days. To reheat you can either use a microwave, or place leftovers in a pot and warm up on the stovetop.

Pin this recipe if you like it!

Related recipes

If you love this recipe, I think you might enjoy some of my other favourite lathera dishes. Check these out:

Potatoes yahni Potatoes are the star in this rustic and humble dish. The addition of olives adds a lovely brininess and the sauce is just perfect for bread dunking!

Stewed Swiss chard with vegetables and feta I love this meal! Swiss chard is one of my favourite vegetables and here it combines with other veggies to make the most delicious vegetarian stew. The added feta is a great touch.

Greek green beans and potatoes A Greek classic! Nothing beats green beans prepared the Greek way, as a lathera with the addition of potatoes. Sometimes I add zucchini too, a lovely touch.

You can find all Mia Kouppa recipes here.

This post may contain some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

Thanks for sharing!