Until I moved to Greece, I never thought of peas as a main dish. They were always on the side of the plate, plain, and never the star. In Greece, peas are a main dish and they are absolutely delicious. I could eat these every day.
These are a great pantry dish – made with stuff you probably already have on hand: frozen peas, potatoes, carrots, onions, diced tomatoes.
In a pressure cooker or a regular pot, put in the peas, potatoes, carrots, and onions together. Add the tomatoes and cover with water by a few inches. Stir in the dried dill and parsley.
If you’re using a regular pot, cook covered for about 45 minutes, and don’t let the water cook off. In a pressure cooker, cook for about 10 minutes.
Serve and then garnish with green olive oil, salt, and pepper.
Serve with feta cheese and crusty bread.
I always make it this way; however, you can also add large chunks of beef and cook it as a stew. And if you don’t have diced tomatoes but you have plain tomato sauce, you can substitute that; it works just fine. You can use fresh herbs in place of dried; just triple the amounts.
Peas with Potatoes and Carrots
serves 2, very generously; or 4 with bread and cheese
500g frozen peas (or 1 lb)
300g potatoes, in large chunks
300g carrots, in rounds
2 medium or 1 large onion, diced
1 can (400g) diced tomatoes with their liquid
2 tbsp dried dill
2 tbsp dried parsley
salt, pepper
2 tbsp olive oil
1. In a large pot, combine peas, potatoes, carrots, onion, tomato sauce, dill, and parsley. Cover by 2 inches / 5 cm with water. Cover the pot. Cook for 45 minutes, or 10 minutes if a pressure cooker. Add water if necessary.
2. Season with salt and pepper. Drizzle a tablespoon of green olive oil over each serving.
Nutritional Information
per serving (i.e., 1/2 of total recipe)
535 calories
15g fat (2g saturated, 13g unsaturated)
85g carbohydrate
19g protein
23g dietary fiber
0mg cholesterol
357mg sodium (15% DV) – not counting what you add as seasoning
1792mg potassium (51% DV)
Contains a significant amount (+10% DV) of the following:
vitamin A (890%), calcium, thiamin, niacin, vitamin B-6, phosphorus, selenium, magnesium, zinc, vitamin C, iron (47%), riboflavin, food folate, manganese, and copper.
Looks great and sounds so easy! Thanks for sharing – — off to the grocery store to fill the pantry, haha 🙂
That sounds absolutely delicious!
Looks very delicious…
I am always delighted to see a new post from this blog. What a wonderful light spring side dish. Greek food makes me swoon….
Thanks so much for sharing – this seems very nutritious and simple to prepare!
Looks perfectly yummy. Did they use other varieties of peas, too?
I’ve never seen it with other kinds of peas, but they do use split peas in all kinds of recipes (different from this one, of course).
Interesting because I’ve had exactly the same experience here in Spain. Peas as far as I was concerned came out of a bag from the freezer to accompany lamb chops or salmon.
Suddenly I had neighbours who bought a kilo or two of fresh peas, and cooked them with … olive oil, carrots, potatoes, onions, garlic. Pretty similar. I usually add white turnips.
Have to say it has become one of my favourite meals, and I eagerly scour the shops as soon as the fresh pea season starts (twice a year here). I tend to use a similar recipe for broad beans (which I loathed before I came to Spain), or sometimes mix the two.
I hated peas growing up, but since I moved to Greece, I love them! I like to make them with artichokes and fresh dill, but artichokes are kind of expensive so I don’t do it that often.
I like them that way too, and eat them rarely for the same reason.
I love this! Such a common dish! My mother isn’t putting carrots, but I think they will fit great! And some white rice on the side also fits great! 🙂
Nice, healthy, simple, and inexpensive dish! I do not know a lot of recipes that utilize dill so this recipe is especially valuable for me.
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