Traditional Greek Green Peas Stew Recipe

Introduction

Traditional Greek Green Peas Stew is a comforting and flavorful dish full of fresh vegetables and herbs. This hearty stew combines tender peas, potatoes, zucchini, and carrots simmered in a rich tomato base, finished with fragrant dill and olive oil. It’s perfect for a wholesome family meal served alongside crusty bread and feta cheese.

Ingredients

• 12 tablespoons extra virgin olive oil
• 1 medium-sized (120 grams) red onion, minced
• 2 large garlic cloves, finely chopped
• 700 grams (1.5 pounds) green peas, fresh or frozen
• 500 grams (1.1 pounds) potatoes, peeled and cut into 3-4 cm (1¼-1½-inch) pieces
• 3-4 very small baby or small zucchinis, cut into 3 cm (1¼-inch) thick pieces
• 2 medium (130 grams) carrots, cut into 1 cm (⅓-inch) thick slices
• 3 teaspoons tomato paste
• 2 medium-large (400 grams) ripe tomatoes, diced (skin, pulp, and all)
• 2-3 tablespoons fresh dill, finely chopped
• Sea salt, to taste
• 400 ml hot water or vegetable stock
• Feta cheese, for serving

Instructions

1. Step 1: Heat 5 tablespoons of olive oil in a medium-sized cooking pot over moderate heat.
2. Step 2: Sauté the minced onion and chopped garlic until soft and translucent.
3. Step 3: Add the potatoes, zucchini, green peas, and carrots. Increase the heat to medium-high and cook for 5 minutes, stirring occasionally.
4. Step 4: Stir in the tomato paste and cook for an additional minute to deepen the flavor.
5. Step 5: Add the diced fresh tomatoes, season with sea salt and ground pepper, and cook for 2 more minutes.
6. Step 6: Pour in the hot water or vegetable stock and bring to a simmer.
7. Step 7: Cover and cook over low heat for 40 to 50 minutes, or until the vegetables are tender to your liking.
8. Step 8: Stir in the remaining olive oil and fresh dill, then taste and adjust seasoning as needed.
9. Step 9: Cook partly covered over moderate heat for 10 minutes until mostly oil remains in the pot.
10. Step 10: Remove from heat and let the stew stand, covered, for 15 minutes before serving.
11. Step 11: Serve warm with a generous piece of feta cheese and crusty bread on the side.

Tips & Variations

• Use fresh green peas in season for the best flavor, or frozen peas when fresh aren’t available.
• Add a splash of lemon juice for a bright, tangy twist.
• For a heartier stew, include chopped bell peppers or a handful of green beans.
• Omit the potatoes for a lighter, more vegetable-forward dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the stew has thickened too much. This dish does not freeze well as the texture of the vegetables may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen green peas and vegetables can be used and will work well. Adjust cooking time slightly as frozen vegetables may release more moisture.

Is this stew suitable for vegans?

The stew itself is vegan, but it is traditionally served with feta cheese. To keep it vegan, simply omit the feta or use a vegan cheese alternative.

Traditional Greek Green Peas Stew Recipe

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Traditional Greek Green Peas Stew is a hearty and flavorful vegetable stew made with fresh green peas, potatoes, zucchinis, carrots, and ripe tomatoes. Infused with aromatic dill and enriched with extra virgin olive oil, this comforting dish is simmered slowly to soften the vegetables perfectly and served warm with a side of feta cheese and crusty bread. A perfect vegetarian, gluten-free, and wholesome meal that showcases classic Mediterranean flavors.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 medium-sized (120 grams) red onion, minced
• 2 large garlic cloves, finely chopped
• 700 grams (1.5 pounds) green peas (fresh or frozen)
• 500 grams (1.1 pounds) potatoes, peeled and cut into 3–4 cm (1¼-1½-inch) pieces
• 3–4 very small baby or small zucchinis, cut into 3 cm (1¼-inch) thick pieces
• 2 medium (130 grams) carrots, cut into 1 cm (⅓-inch) thick slices
• 2 medium-large (400 grams) ripe tomatoes, diced (skin, pulp, and all)

Pantry Ingredients

• 12 tablespoons extra virgin olive oil (divided; 5 tablespoons for cooking, 7 tablespoons for finishing)
• 3 teaspoons tomato paste
• Sea salt, to taste
• Ground pepper, to taste
• 400 ml hot water or vegetable stock

Herbs & Garnish

• 2–3 tablespoons fresh dill, finely chopped
• Feta cheese, for serving

Instructions

1. Heat Oil: Heat 5 tablespoons of extra virgin olive oil in a medium-sized cooking pot over moderate heat.
2. Sauté Aromatics: Add the minced red onion and finely chopped garlic to the pot and sauté until they become soft and translucent, releasing their aroma.
3. Add Vegetables: Incorporate the peeled potatoes, zucchini pieces, green peas, and carrot slices into the pot. Increase the heat to medium-high to start cooking the vegetables.
4. Cook Vegetables: Cook the vegetables for about 5 minutes, stirring occasionally to combine and prevent sticking.
5. Add Tomato Paste: Stir in the 3 teaspoons of tomato paste and cook for 1 minute to deepen the flavor.
6. Add Fresh Tomatoes and Season: Add the diced ripe tomatoes, season the stew with sea salt and freshly ground pepper according to taste, and cook for another 2 minutes bringing the flavors together.
7. Add Liquid: Pour in 400 ml of hot water or vegetable stock to cover the ingredients and allow them to simmer.
8. Simmer Stew: Cover the pot and let the stew simmer gently over low heat for 40 to 50 minutes or until all vegetables are tender and cooked through.
9. Finish with Olive Oil and Dill: Stir in the remaining 7 tablespoons of extra virgin olive oil and the freshly chopped dill. Taste and adjust seasoning if needed.
10. Reduce Liquid: Cook the stew partly covered over moderate heat for about 10 minutes, allowing most of the liquid to evaporate so the oil is prominent in the pot.
11. Rest the Stew: Remove the pot from heat and let the stew stand, covered, for 15 minutes to allow flavors to meld.
12. Serve: Serve the green peas stew warm accompanied by a generous piece of feta cheese and crusty bread for a complete and satisfying meal.

Notes

• You can use fresh or frozen green peas depending on availability. Frozen peas work well and save prep time.
• Adjust the quantity of olive oil to your preference, but authentic Greek stews are rich in olive oil for flavor and texture.
• If you prefer a thicker stew, allow it to reduce longer, or add less liquid initially.
• Fresh dill is essential for authentic flavor, but you can substitute with dried dill if fresh is unavailable, using about one-third the amount.
• For a vegan version, omit the feta cheese or use a plant-based alternative.
• This stew tastes even better the next day after flavors have melded further.

Keywords: Greek green peas stew, traditional Greek recipe, vegetarian stew, Mediterranean vegetables, dill and feta stew