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Peas, Potato and Carrot Stew, Greek-style

Biselyas kon patata y safanorya

Capture the flavors of the Aegean with the simple yet satisfying Greek-style stew. Sweet peas and tender potatoes and carrots come together cooked in a fresh tomatoes and olive oil sauce delicately fragrant with fresh herbs. This quick and easy dish is a popular vegan stew that the Sephardim in Rhodes Island made when peas were in season.

I recently discovered on a trip to Rhodes that adding artichokes transforms this healthy, hearty meal to another level of deliciousness. Served with crusty bread to mop up the juices or a simple rice pilaf, this rustic dish is perfect accompanied with Greek feta for that extra tang.

Ingredients

3 tablespoons extra-virgin olive oil (plus more for serving)

1 onion, finely chopped

6 scallions (spring onions), thinly sliced

2 small carrots, peeled and cut into ½ inch (1.25 cm) rounds

2 medium potatoes, peeled and cut into cubes

1 cup fresh ripe tomatoes, grated or passata/strained tomatoes

1 tablespoon tomato paste

hot vegetable stock or water as needed

2 pounds (1 kg) fresh peas shelled or use 1 pound (450 g)frozen

¼ cup fresh dill, chopped

1 tablespoon flat leaf parsley, chopped

1 teaspoon honey

salt to taste

1 tablespoon roughly chopped dill, to garnish

1 cup canned, drained or frozen artichoke hearts, cut in half length ways

crusty bread and a slab of feta cheese, to serve

Preparation

  1. Heat the oil in a shallow pan over medium-high heat and sauté the onions and scallions, stirring frequently until softened.


  2. Add the carrots and potatoes and sauté for 2 minutes. Then stir in the grated tomatoes and tomato paste, mixing well to coat the vegetables. Add 2/3 of a cup of hot stock or water to just cover the vegetables and cook over medium heat for 10 minutes or until the vegetables are tender.


  3. Add the peas, dill, parsley, honey and season with salt. Bring to a gentle simmer and cook until the peas are tender and the sauce has thickened. Add more hot water or stock if necessary.


  4. Toss in the canned or frozen artichoke hearts and cook for a further 5 minutes. Taste and adjust the seasoning.


  5. Garnish with dill and drizzle with olive oil. Serve warm.

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