Taking an understated veggie and showcasing it’s true potential in this classic Greek dish from a family of dishes called ladera – or based in olive oil. High in protein, healthy starchy carbs, loaded with fiber – packed with flavor. These stewed peas are vegan, gluten free and nut free.
I love allll veggies – well most of them…truthfully, some DO need a little dressing up, especially when feeding the kiddos. If you’re like me, then maybe peas are not your normal go-to vegetable when you’re reaching into the refrigerator/freezer.
Buttttt peas might just make their way higher on your list after you check out this recipe for Greek-style stewed peas – or Arakas Latheros. The Ladera dishes are a family of dishes that originated in peasant-style cooking and are based in olive oil. The peas are dressed up in the sweetness of the added carrots, the richness of the tomato sauce and the herby aromas of the dill and parsley. In the end, all of these additions bring out the flavor of the peas and in turn, make them a little sweeter and a lot friendlier to the palette.
One of the most popular questions I get regarding the peas is how I serve them. Peas are my main entree – let’s take a quick look at the nutrition profile to see why.
Why Peas?
First, peas are low calorie and they are impressively packed with healthy carbohydrates, protein and just about every vitamin and mineral that the body needs.
Secondly, they are high in protein so as a plant-based eater who doesn’t eat meat, this is a fantastic ingredient of choice.
Thirdly, they’re rich in an antioxidant called polyphenols – polyphenols are linked to improved body weight, help with digestive issues.
Finally, they’re also linked to helping neurodegenerative diseases, diabetes, and cardiovascular diseases.
For vitamins and minerals, peas have: vitamin A, vitamin K, vitamin C, thiamine, folate, manganese, iron and phosphorous. Safe to say, they’re one heck of a plant!
In the pictures included in this post, I have served the peas with traditional sides: a classic village Greek salad (tomatoes, cucumbers, red onion, olive oil, salt and oregano) and horta or greens, boiled and then lightly dressed with olive oil, salt and a squeeze of fresh lemon. Another style of serving these saucy peas is over a bed of rice. The broth soaks into the rice grains for an explosion of flavor!
If peas really aren’t your thing, that’s okay! I’ve got a similar version made with green beans that you can find here!
Greek Style Peas – Arakas Latheros
Ingredients
- 1 lb peas fresh or frozen
- 1 cup carrots, diced
- 2 large potatoes, peeled and cut into 1" cubes
- 1 large yellow onion, diced
- 3-5 cloves garlic, minced
- 1/4 cup olive oil
- 1/3 cup fresh chopped parsley
- 2 tbsp fresh chopped dill
- 1 8 oz can tomato sauce
- 1 tbsp dried oregano
- salt and pepper, to taste
- 2 1/4 cup water
Instructions
- Dice all of your ingredients (carrots, potatoes, onion, garlic, parsley and dill).
- In a big pot, add onions and garlic with the olive oil and sautee over high heat until translucent, about 2-3 minutes, stirring frequently so it doesn't burn.
- Add your diced carrots and potatoes. Sautee for another 3-4 minutes to help soften them.
- Add all the rest of the ingredients (peas, parsley, dill, tomato sauce, oregano, salt and pepper and the water). Bring to a boil.
- Once the water is boiling, reduce the heat to low and simmer for about 30 minutes, stirring occasionally so that it doesn't stick to the bottom. It will be ready when most of the liquid has been reduced and you are left with a thick tomato paste texture and your potatoes and carrots are fork tender.
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