Greek peas and potato stew with tomatoes recipe (Arakas laderos kokkinistos)

This authentic Greek peas and potato stew (Arakas laderos kokkinistos) combines tender vegetables with rich tomatoes in a heartwarming Mediterranean dish.

Ready in just 40 minutes, this nutritious one-pot meal delivers both comfort and flavor while keeping things light at only 246 calories per serving.

Perfect for busy weeknights or meal prep, this traditional Greek recipe transforms humble ingredients into a satisfying vegetarian main course that’s naturally gluten-free and packed with fiber.

Ingredients for Greek Peas and Potato Stew

• Peas: 450g fresh or frozen peas, peeled
• Olive Oil: 120g premium quality for authentic Greek flavor
• Vegetables: 1 red onion (chopped), 2 carrots (sliced), 2 potatoes (cubed)
• Tomato Base: 1 tbsp tomato paste, 300g ripe tomatoes (grated)
• Fresh Herbs: 1-2 fresh onions (chopped), 2 tbsp fresh dill (chopped)
• Seasonings: Sea salt and freshly ground pepper to taste

Step-by-Step Instructions

1. Prepare Base: Heat half the olive oil and sauté both types of onions until tender and aromatic
2. Add Vegetables: Mix in carrots, potatoes, and tomato paste. Sauté for 2 minutes to enhance flavors
3. Create Sauce: Pour in grated tomatoes and add hot water just enough to barely cover ingredients
4. Initial Cooking: Bring to boil and cook uncovered for 15 minutes until potatoes start to soften
5. Final Additions: Stir in peas, fresh dill, remaining olive oil, salt, and pepper
6. Simmer: Reduce heat and cook for 10 minutes until peas are tender and liquid reduces to oil
7. Serving: Let it reach room temperature and serve with feta cheese and crusty bread

Key Cooking Tips

The magic of this Greek dish lies in gentle simmering rather than rapid boiling. Keep your heat medium-low once all ingredients are in the pot – this lets the olive oil, vegetables, and herbs create that wonderful Mediterranean flavor. Watch the liquid level carefully near the end – you want the water to cook off leaving just that beautiful olive oil.

Make It Your Own

While this traditional recipe is perfect as is, you can adapt it to what you have on hand. Frozen peas work great when fresh aren’t available – just add them a few minutes later since they cook faster. If you can’t find fresh dill, dried works too (use about 2 teaspoons instead). Sweet yellow onions can replace red ones, and cherry tomatoes can stand in for regular tomatoes – just give them a quick pulse in the blender.

Serving Ideas

This cozy stew shines as a main dish with lots of crusty bread for soaking up the tasty olive oil sauce. The feta cheese adds the perfect salty touch! For a complete Greek meal, serve it alongside some Greek salad or grilled fish. Since this dish tastes amazing at room temperature, it’s perfect for casual gatherings or make-ahead meals.

Storage & Leftovers

This lovely veggie stew gets even better the next day as the flavors blend together. Pop it in an airtight container and it’ll keep well in your fridge for up to 3 days. When you’re ready to enjoy it again, just warm it gently on the stovetop or serve it at room temperature – both ways taste great! Add fresh feta and dill just before serving.

Greek peas and potato stew with tomatoes (Arakas laderos kokkinistos)

Bushra

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main

Cuisine Greek

Servings 6 portions

Calories 246 kcal

Equipment

• Medium sized pot

Ingredients

  

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Main Ingredients

• 450 g peas peeled
• 120 g olive oil
• 1 red onion chopped
• 2 carrots sliced
• 2 potatoes cut in cubes
• 1 tbsp tomato paste
• 300 g ripe tomatoes grated
• 1-2 fresh onions chopped
• 2 tbsp fresh dill chopped
• salt and freshly ground pepper to taste

Instructions

 

• To prepare this delicious Greek peas and potatoes recipe (Arakas laderos), heat half the olive oil in a medium sized pot. Sauté the red onions and fresh onions until soft. Add carrots, potatoes and tomato paste and sauté 2 more minutes.
• Add the grated tomatoes and enough hot water so that the ingredients are covered just a bit.
• Bring to a boil and boil for 15 minutes (without the lid), until the potatoes have softened a bit.
• Add the peas, fresh dill and the remaining olive oil and season well with salt and pepper.
• Mix well, lower the heat and simmer for 10 minutes, until peas are soft and water is gone. (they should only be left with the olive oil.)
• Serve at room temperature with crumbled feta cheese and crusty bread.

Nutrition

Calories: 246kcalCarbohydrates: 19.8gProtein: 2.6gFat: 19gSaturated Fat: 2.7gSodium: 418.6mgFiber: 3.7gSugar: 5.3g

Keyword Greek comfort food, Mediterranean vegetarian, peasant cuisine, tomato-based stew, traditional arakas

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