Greek Peas Potato Stew (Print Version)
# Ingredients:
→ Key Ingredients
01 -
1 teaspoon dried mint
02 -
2 tablespoons fresh dill, chopped finely
03 -
pinch of crushed red pepper flakes
04 -
pepper, as needed
05 -
salt, as desired
06 -
1 cup water
07 -
15 ounces of blended tomato puree
08 -
2 diced potatoes
09 -
1 pound of frozen peas
10 -
2-3 grated garlic cloves
11 -
2-3 chopped carrots
12 -
1 finely chopped onion
13 -
1/4 cup olive oil
→ What to Serve With
14 -
olives
15 -
feta cheese
16 -
crispy bread
# Instructions:
01 -
Heat some olive oil in a pot over medium heat. Toss in your chopped onion and cook until nicely golden and soft.
02 -
Stir in the carrots, potatoes, tomato puree, water, salt, and pepper. Let everything come to a gentle boil.
03 -
Turn the heat down to medium-low and toss in the peas. Let it all cook for about 25-30 minutes.
04 -
Give the dish a quick taste and make any changes to the seasoning, if needed.
05 -
Sprinkle in dill and mint, then gently stir them into the mixture.
06 -
Leave the pot undisturbed for around 45 minutes. This resting time allows the flavors to fully blend, while the potatoes soak up the sauce for a naturally thicker consistency.
# Notes:
01 -
Prefer a thinner sauce? Add a little extra water in the early cooking stages.
02 -
Want more depth in the tomato flavor? You could mix in a teaspoon of tomato paste or extra puree when you start cooking.
03 -
For a fresher twist, add chopped scallions after softening the onion, and finish with a splash of lemon juice and parsley alongside the herbs.