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

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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.

Course main

Cuisine Greek, vegan, vegetarian

Keyword arakas, Greek stew, Greek traditional stew, greek vegan dish, greek vegetable stew, greek vegetarian dish, ladero, spring peas

PREP TIME 10 minutes

COOK TIME 30 minutes

SERVES 4

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.

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.