Greek Spring Peas and Potatoes Stew with Tomatoes (Arakas Laderos)
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.
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
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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.
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Peel and cube the potatoes, if using.
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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.
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Add the cubed potatoes, if using, the carrots, chopped fennel bulb, and peas. Sauté for another 2 to 3 minutes to release their aroma.
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Stir in the chopped canned tomatoes. Mix well to coat everything in the oil and aromatics.
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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.
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Stir occasionally and add more water if necessary.
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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.
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Notes
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.
