I love this recipe because it uses simple ingredients while delivering deep and comforting flavors. The olive oil, tomatoes, and fresh dill create a rich Mediterranean taste that pairs perfectly with the soft vegetables.
I also like that this stew is naturally vegetarian and works beautifully as a light dinner, healthy lunch, or side dish with crusty bread and feta cheese.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 tablespoons extra virgin olive oil 1 medium red onion, minced 2 large garlic cloves, finely chopped 700 grams green peas, fresh or frozen 500 grams potatoes, peeled and cut into chunks 3 to 4 small zucchinis, cut into thick pieces 2 medium carrots, sliced 3 teaspoons tomato paste 2 medium-large ripe tomatoes, diced 2 to 3 tablespoons fresh dill, finely chopped Sea salt Black pepper 400 ml hot water or vegetable stock Feta cheese, for serving
Directions
First, I heat 5 tablespoons of olive oil in a medium-sized cooking pot over moderate heat.
I add the minced onion and garlic and sauté them until soft and translucent.
Next, I add the potatoes, zucchini, peas, and carrots. I raise the heat slightly and cook the vegetables for about 5 minutes, stirring occasionally.
Then, I stir in the tomato paste and cook it for about 1 minute to deepen the flavor.
I add the diced tomatoes, sea salt, and black pepper, then cook everything for another 2 minutes.
After that, I pour in the hot water or vegetable stock and bring the stew to a gentle simmer.
I cover the pot and let the stew cook over low heat for about 40 to 50 minutes until the vegetables become tender.
Once the vegetables are cooked, I stir in the remaining olive oil and fresh dill. I taste and adjust the seasoning if needed.
I cook the stew partially covered for another 10 minutes until the sauce thickens and the olive oil rises slightly to the surface.
Finally, I let the stew rest in the pot for about 15 minutes before serving it with feta cheese and crusty bread.
I like adding green beans, artichokes, or spinach for extra vegetables and texture. Sometimes I also include a pinch of chili flakes for a little heat.
For extra protein, I can serve the stew with grilled fish, roasted chicken, or chickpeas. I also enjoy topping it with crumbled feta and extra fresh dill before serving.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm the stew gently on the stovetop over medium-low heat until heated through. I can also microwave individual portions with a splash of water or broth if needed.
FAQs
Can I use frozen peas?
Yes, I can use frozen peas and they work perfectly in this stew.
What does this Greek stew taste like?
I find it rich, comforting, and slightly sweet from the peas and carrots, with fresh herbal flavor from the dill and richness from the olive oil.
Can I make this stew vegan?
Yes, the stew itself is naturally vegan if I skip the feta cheese when serving.
Why is olive oil added at the end?
Adding olive oil near the end gives the stew a richer texture and authentic Mediterranean flavor.
What should I serve with Greek green peas stew?
I like serving it with crusty bread, feta cheese, olives, or a fresh Greek salad.
Conclusion
Traditional Greek Green Peas Stew is one of my favorite Mediterranean comfort meals because it is simple, nourishing, and full of fresh flavor. I love how the tender vegetables, olive oil, tomatoes, and dill come together to create a warm and satisfying dish that tastes even better with feta and crusty bread.
Traditional Greek green peas stew made with peas, potatoes, zucchini, carrots, tomatoes, olive oil, and fresh dill for a comforting Mediterranean meal.
Author:Sarah
Prep Time:20 minutes
Cook Time:1 hour 5 minutes
Total Time:1 hour 25 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Greek
Diet:Vegetarian
Ingredients
12 tablespoons extra virgin olive oil
1 medium red onion, minced
2 large garlic cloves, finely chopped
700 grams green peas, fresh or frozen
500 grams potatoes, peeled and cut into chunks
3 to 4 small zucchinis, cut into thick pieces
2 medium carrots, sliced
3 teaspoons tomato paste
2 medium-large ripe tomatoes, diced
2 to 3 tablespoons fresh dill, chopped
Sea salt and black pepper, to taste
400 ml hot water or vegetable stock
Feta cheese, for serving
Instructions
Heat 5 tablespoons olive oil in a medium pot over medium heat.
Add onion and garlic and sauté until soft and translucent.
Add potatoes, zucchini, peas, and carrots. Increase heat to medium-high and cook for 5 minutes, stirring occasionally.
Stir in tomato paste and cook for 1 minute.
Add diced tomatoes, salt, and pepper. Cook for another 2 minutes.
Pour in hot water or vegetable stock.
Cover and simmer over low heat for 40 to 50 minutes, or until vegetables are tender.
Stir in remaining olive oil and fresh dill. Taste and adjust seasoning if needed.
Cook partially covered for another 10 minutes until the stew becomes rich and glossy with olive oil.
Let the stew rest in the pot for 15 minutes before serving.
Serve warm with feta cheese and crusty bread.
Notes
Frozen peas work perfectly in this recipe.
The generous olive oil is traditional and gives the stew its rich Greek flavor.
Best served with feta cheese, olives, and rustic bread.
Leftovers taste even better the next day.
