Greek green pea stew. A vegan staple Greek dish that belongs to the family of ladera. Cannot miss it.
Does this sound too Greek to you? Of course it does. Firstly, let me explain what ladera is. Ladera dishes is a category of vegetable dishes cooked in olive oil. Actually the word ladera means “with oil”.
Ladera consist of vegetables, plain or stuffed, cooked in a tomato, onion, garlic, and olive oil sauce, and usually do not contain meat. However, when tomatoes are out of season and there is not the option of canned, lemon juice may also be used. They may be stewed on the range-top or baked in the oven.
Greek green pea stew
Greek green pea stew may be cooked with other vegetables, such as potatoes and carrots. Or you may find a recipe containing also meat. Mine are meatless, this is the way I enjoy them the most.
Greek green pea stew typically is served with feta cheese and bread. You can find my recipe for no-kneading bread here. They are often served warm or at room temperature, and are popular in the spring.
Recipe notes
In this recipe, attention should be paid to the liquids that will be added to the pot. What I would suggest is not to add all the water from the beginning, but gradually.
As a result it is better to add less water (eg 500 ml) and if you then see that it needs more then add the rest. The required amount of water will depend on how much water the potato will absorb.
Greek green pea stew
Ingredients
- 50 ml olive oil
- 1 onion, finely chopped
- 1 garlic clove
- 2 carrots, sliced into rounds
- 2 potatoes, into cubes
- 500 gr green beans
- 700 ml water
- 400 gr canned tomatoes
- 3 tbsp dill, finely chopped
- salt
- freshly ground pepper
Instructions
- In a large pot, over medium to high heat, add the olive oil. After it heats, add the onion and the chopped garlic and sauté.
- After sautéing the onions and the garlic for 3-4 minutes, add the carrots and potatoes. Stir with a wooden spoon and sauté for 3-4 minutes.
- Then add the canned tomatoes, salt, pepper and water to the pot. Bring to boil. Cook for 15 minutes until the potatoes are soft and the sauce thickens.
- Add the green peas into the pot and stir. Cook over low heat for about 10-15 minutes.
- Remove from the heat and add the chopped dill, salt and freshly ground pepper.
- Serve with some feta cheese and bread.
To sum up, this was my recipe for a vegan staple Greek dish. Greek green pea stew. Easy to make, simple and full of spring flavors. Everyone on the family will enjoy it.
I would be thrilled to hear from you. Even more if you try to make my recipe. If you do, please let me know by posting a photo on Instagram under the hashtag #tetisflakes. So please do not hesitate to comment below or contact with me on Instagram, or Facebook or Twitter!
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