Greek Spring Peas and Potatoes Stew with Tomatoes (Arakas Laderos)

No ratings yet

A classic Greek vegan stew, Arakas Laderos me Patates brings together the best flavors of spring: sweet peas, creamy potatoes, and aromatic herbs and the hint of tomatoes. This dish is a staple of Mediterranean home cooking-hearty, healthy, and perfect for a light lunch or dinner. Serve with crusty bread and feta for a complete meal.

No ratings yet

Greek Spring Peas and Potatoes Stew with Tomatoes (Arakas Laderos)

By Diane Kochilas

Prep Time 10

Cook Time 30

Servings

Main Courses, Recipes, Vegan, Vegetables, Vegetarian

Prep Time 10

Cook Time 30

Servings

Main Courses, Recipes, Vegan, Vegetables, Vegetarian

Ingredients

2 pounds fresh peas shelled, or use frozen if needed
2 carrots peeled and cut into ½-inch chunks or cubes, or rounds 2 medium potatoes, peeled and cubed (optional)
1 cup chopped canned plum tomatoes with juices ½ cup extra virgin Greek olive oil, or more, to taste
4 to 6 scallions washed and thinly sliced
¼ cup finely chopped fresh fennel bulb packed
¼ cup finely chopped fresh dill packed
¾ cup water plus more as needed
Salt and freshly ground pepper to taste

Instructions

Wash the pea pods. Using a sharp paring knife, cut off the tips and remove any fiber along the seam. If the pods are large and tough, shell the peas and discard the pods. Wash again.
Peel and cube the potatoes, if using.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the scallions and sauté until translucent, about 2 to 3 minutes.
Add the cubed potatoes, if using, the carrots, chopped fennel bulb, and peas. Sauté for another 2 to 3 minutes to release their aroma.
Stir in the chopped canned tomatoes. Mix well to coat everything in the oil and aromatics.
Add 2/3 cup water to start (add more as needed to prevent sticking). Season with salt and freshly ground pepper. Bring to a gentle simmer, cover, and cook over low-to-medium heat for 30 to 40 minutes, until the vegetables and peas are tender and the sauce has thickened.
Stir occasionally and add more water if necessary.
Taste and adjust the seasoning. Drizzle with extra olive oil if desired. Serve warm or at room temperature, ideally with crusty bread and a wedge of feta.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Serving Suggestions:
Pair with Greek feta and good sourdough bread, and serve with a medium-dry Greek white wine for a complete Mediterranean meal.

Tips
This stew is even better the next day as the flavors meld. For extra richness, increase the olive oil to ⅓ cup. If using frozen peas, add them directly without thawing.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Greek Spring Peas and Potatoes Stew with Tomatoes (Arakas Laderos)