Greek Peas and Potatoes Stew, or Arakas Latheros, is one of those simple, rustic dishes that lets the vegetables do all the talking. Peas might not always be the star in many kitchens, but in this Greek-style stew, they absolutely shine. They become beautifully tender as they simmer in extra virgin olive oil, tomatoes, and herbs.
It’s a wonderful example of how a humble ingredient like peas can be transformed into something truly special with just a few quality ingredients and a little patience.
Not too long ago, I cooked Fasolakia, that beautiful Greek green bean stew, and completely fell in love with the whole lathera style of cooking, vegetables simmered slowly in good olive oil, tomatoes, and fresh herbs until they’re tender and full of flavor. So, it only felt right to try another Greek classic in the same spirit, this time with sweet peas as the star.
What is Arakas Latheros?
Arakas Latheros is a traditional Greek vegetable stew made with peas in plenty of extra virgin olive oil. The name comes from arakas, the Greek word for “peas,” and latheros, which refers to a style of Greek cooking where vegetables are simmered slowly in olive oil and tomato until tender and full of flavor.
Lathera style cooking is a technique in Greek cuisine that focuses on the liberal use of olive oil. The literal translation of the the word Lathera means, “the ones with the oil.”
This style of cooking goes back centuries in Greece and is rooted in the Mediterranean way of eating, lots of fresh vegetables, generous olive oil, and simple seasonings. Historically, these dishes were popular during fasting periods in the Greek Orthodox tradition, when meat and dairy were avoided, making olive oil and seasonal vegetables the stars of the meal.
I have some great recipes like Fasolada and Psari Plaki that are great examples of how ample olive oil creates amazing Greek flavors.
Ingredients Needed
I have included exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need to make this Greek pea stew:
- Extra Virgin Olive Oil – This is the base of the dish and the heart of the lathera style. I am using a good-quality olive oil since it’s such an important component to the dish. A little extra at the end for drizzling makes it even better.
- Onion – Adds sweet base to balance the tanginess of the tomatoes.
- Garlic – Sliced, not minced.
- Potatoes – I am using medium potatoes, peeled and diced into bite-sized pieces. They soak up the olive oil and tomato flavors beautifully.
- Carrots – Peeled and diced, they bring a natural sweetness to the stew.
- Tomato Paste – Just enough to deepen the tomato flavor and give the sauce a rich, robust base.
- Crushed Tomatoes – The main sauce component. I prefer a good-quality canned crushed tomato for consistent flavor, but fresh tomatoes work if they’re in season. Simply grate the fresh tomatoes for this recipe.
- Oregano – Dried oregano adds that classic Mediterranean flavor.
- Red Chili Flakes – Just a pinch. You can add more if you like a little kick.
- Salt and Pepper – Simple seasonings to balance all the flavors.
- Frozen Peas – Sweet and tender, they’re the star of the dish. You can use fresh sweet peas and adjust the cooking time till they are tender.
- Fresh Dill – This is a classic herb in this recipe.
- Feta Cheese – Crumbled over the top for a salty, tangy finish.
How to Make Greek Peas Stew
1. Cook the onion and vegetables: Heat the extra virgin olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 3-4 minutes until it softens. Stir in the diced carrots and potatoes, mixing well. Cook for another 3-4 minutes.
2. Build the stew base: Add the sliced garlic and cook for about a minute, just until it becomes fragrant. Stir in the tomato paste and cook for another minute to deepen the flavor and give the sauce a richer color.
Pour in the crushed tomatoes, sprinkle in the oregano and red chili flakes, then add 1 cup of water. Give everything a good stir, cover the pot, and let it simmer for about 15 minutes.
3. Add peas and fresh dill: Stir in the frozen peas and chopped fresh dill, then season with salt and pepper to taste. Mix well, cover again, and cook for another 15-20 minutes, or until the potatoes are fork-tender. If the sauce gets too thick or starts to dry out during cooking, add a little more water (I usually end up adding another cup).
4. Garnish and serve: Once done, taste and adjust the seasoning if needed. Drizzle over a little more olive oil for extra richness, sprinkle with fresh dill, and crumble feta cheese over the top.
Alpana’s Tips
- Use good-quality olive oil – Since olive oil is a main ingredient here, I always use a rich, fruity extra virgin olive oil. It really makes a difference in the overall flavor.
- Cut the vegetables evenly – I dice the potatoes and carrots into similar-sized pieces so they cook evenly and become tender at the same time.
- Cook the tomato paste briefly – I let the tomato paste cook for about a minute before adding the crushed tomatoes. This step deepens the flavor and removes any raw tomato taste.
- Watch the liquid level – Peas and potatoes can soak up liquid quickly, so I check the stew halfway through and add more water if needed to keep a nice saucy consistency.
- Adjust the seasoning at the end – I always taste the stew before serving and adjust the salt and pepper. The feta on top will add saltiness, so I keep that in mind when seasoning.
Serving Suggestions
I always serve this dish with a side of warm, crusty bread like a baguette or artisan loaf. It’s perfect for soaking up the flavorful olive oil-based sauce. Trust me, it takes the meal to a whole new level of deliciousness! Our No Knead Bread is just perfect!! Our Greek Lemon Rice also goes very well.
For a complete Greek meal, pair it with grilled lamb, chicken, or fish. Or go all out and serve these peas with Lamb Kleftiko or Greek Meatballs for a real feast. A refreshing Greek Salad (Horiatiki) on the side is great too.
Arakas Latheros is the kind of dish that proves how comforting and satisfying simple, plant-based cooking can be. Every time I make it, I’m reminded that sometimes the most satisfying meals come from the humblest ingredients. This recipe is one I know I’ll keep coming back to.
Arakas Latheros, on our Gypsy Plate… enjoy!
More amazing Greek recipes:
Shrimp Saganaki
Gigantes Plaki
Avgolemono
Pork Souvlaki
Steak Gyros
Bifteki
Recipe Video
Arakas Latheros (Greek Style Peas)
Arakas Latheros is a Greek pea stew that demonstrates how simple ingredients can result in big flavors!
Ingredients
- ⅓ cup extra virgin olive oil + more for garnishing
- 1 medium onion, diced
- 6 garlic cloves, sliced
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1½ tablespoons tomato paste
- 1 (15oz) can crushed tomatoes
- 1 teaspoon oregano
- ½ teaspoon red chili flakes
- salt, to taste
- pepper, to taste
- 1 pound bag frozen peas
- ¼ cup fresh dill, chopped + more for garnishing
- feta cheese, crumbled, for garnish
Instructions
- Heat extra virgin olive oil in a large pot over medium-high heat. Add in diced onion and sauté for 3-4 minutes. Add in diced carrots and potatoes and mix well. Sauté for another 3-4 minutes.
- Add in sliced garlic and sauté for a minute. Add in tomato paste and mix well and cook for a minute.
- Add in crushed tomatoes along with oregano and red chili flakes and mix. Add in a cup of water, mix, cover and cook for 15 minutes.
- Add in frozen peas along with chopped fresh dill. Mix well. Cover and cook for 15-20 minutes, or till potatoes are cooked. Taste and adjust for salt. You can add more water at this point if you prefer a saucier consistency. (I add about 1 cup more water)
- Garnish with more fresh dill, crumbled feta cheese and a few drizzles of extra virgin olive oil. Serve immediately with Greek rice pilaf or warm crusty bread.
Notes
- Use high quality extra virgin oil.
- If you are using fresh peas, they might take longer to cook. Simply simmer it till they are cooked to your liking.
- You can use freshly grated tomatoes instead of canned crushed tomatoes. Use 2 large, ripe tomatoes.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 315Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 6mgSodium 309mgCarbohydrates 31gFiber 5gSugar 6gProtein 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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