A great dish for vegetarians and vegans, this vegetable stew also meets Greek Orthodox fasting requirements. It calls for peas, carrots, potatoes, tomatoes, onion, garlic, and a traditional assortment of herbs and seasonings.
Cook Time: 1 hour
Total Time: 1 hour
- 1/2 cup of olive oil
- 1 medium onion, finely chopped
- 2-3 cloves of garlic, minced
- 1 cup of chopped roma tomatoes
- 1/2 to 2 cups of water
- 1 pound of fresh or frozen peas
- 2 large potatoes, peeled and cut in chunks
- 1 large carrot, cut in chunks
- 1/2 bunch of fresh flat-leaf parsley, finely chopped
- 1/2 bunch of fresh dill, finely chopped
- 1 1/2 teaspoons of sea salt
- 1/2 teaspoon of freshly ground pepper
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.