Greek Peas Arakas Latheros
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 4-6 as a side dish
-
100ml/.5flozs extra virgin olive oil
-
1 large white or brown onion, peeled and diced
- 5 cloves garlic, peeled and sliced
- 500g/1.1lb peas (frozen or fresh, I used frozen)
- 2 large potatoes (around 450g/1lb), peeled and cut into chunks
- 1 medium carrot (around 100g/3.5oz), peeled and cut into discs
- 1.5 cups/375ml/13flozs chicken or vegetable stock
- 400g/14oz tin diced tomatoes or fresh tomatoes, chopped
- 30g/1oz tomato paste
- 7g/0.3ozs dill fronds, roughly chopped
- Salt and pepper for seasoning
Step 1 - Place a large pot onto medium heat and add 2 tablespoons of olive oil. Sauté onions until softened but do not brown (around 4-5 minutes). Add the garlic and sauté for 1 minute. Then add the peas, potatoes, carrot, stock, tomatoes, tomato paste and remaining oil. Place the lid on and bring to a boil. Then simmer on low to medium heat for 30 minutes with the lid off stirring occasionally to prevent anything from catching.
Step 2 - The potatoes and carrots should be tender or almost there. Add in dill and continue to cook until most of the liquid has evaporated and all of the vegetables are tender. Season with salt and pepper to taste.