Greek Peas Stew with Potatoes (Arakas Latheros)

Arakas latheros is a delicious Greek peas stew with potatoes that's easy to make with just a couple of simple ingredients. It's a great summer stew that you can make with fresh peas but works just as well with frozen peas.

Greek peas and potato stew (arakas latheros) is a naturally vegan dish that's often enjoyed in Greece on its own or with feta cheese. It's typically made from peas, potatoes, and tomatoes, with loads of extra virgin olive oil and fresh dill.

"Arakas" means peas in Greek and "latheros" means oily, so "arakas latheros" translates as "peas in olive oil." These two ingredients are the base of this simple, healthy stew, and I love how easy it is to make in one pot.

I typically serve this Greek pea stew with some crunchy focaccia I bake myself, but any fresh crusty bread would do. If you're not a vegan, you can also serve the stew with hunks of feta cheese.

What ingredients do you need?

Olive oil — Extra virgin olive oil is an essential ingredient for this recipe, so if you don't cook with oil, step away now. Use the best quality olive oil you can because it really makes a difference.

Onion — Yellow onion is perfect for this recipe, but you can substitute it with red if you want.

Peas — The stew tastes great whether you're making it with fresh or frozen peas. If you use frozen, you can cook them straight from frozen.

You may need to alter the cooking times a bit depending on what type of peas you use because fresh ones take a bit longer to cook than frozen. The times indicated in the recipe card are for frozen peas.

Potatoes — Any type of waxy potato is perfect for arakas latheros because it will hold its shape well. Maris Piper in the UK or Yukon Gold in the U.S. are great choices.

Tomato paste (purée) — Just like in the case of olive oil, try to use some quality tomato paste for the best flavour.

Crushed tomatoes — You can use canned crushed tomatoes or fresh tomatoes here. If you use fresh, make sure they're very ripe.

Dill — The fresh dill flavor is essential for tasty arakas latheros, so make sure you don't skip it. Don't substitute with dried dill as the flavour is just not the same.

How do you make Greek peas and potato stew?

This recipe couldn't be easier to make. I make it in a Dutch oven, but any large pot would do.

Here's how to make it step by step.

• Heat the olive oil in a large pot, then saute the onion and carrot for 5-6 minutes over medium heat until they soften.
• Add the garlic and continue to cook for another minute until fragrant.
• Stir in the tomato paste, crushed tomatoes, and fresh dill.
• Add the potatoes, peas, and water, give it a good stir and bring to a boil.
• Lower the heat and simmer for 20 minutes or until the potatoes are fork-tender and most of the water has gone.
• Season to taste and serve with crusty bread.

Recipe tips and notes

• The stew will keep well in the fridge for 3-4 days in an airtight container. Reheat it on the stove or in the microwave for a quick lunch.
• Don't add too much water to this Greek peas stew because it's not supposed to be too watery. Add just enough to cover the peas and potatoes (about 200 ml/1 cup).
• Arakas latheros is best served at room temperature.

If you liked this Greek peas stew with potatoes, you might also like:

Vegan Cannellini Bean Stew

Tuscan Bean and Barley Stew with Kale

African Peanut Stew with Kale

Spanish Chickpea and Sweet Potato Stew

Moroccan Aubergine and Chickpea Tagine

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