Before you are underwhelmed by the name, braised peas or literally “peas in oil” let me reassure you this is a delicious family style dish that really epitomises the simplicity of Greek cooking. Onions and green garlic are slowly cooked in extra virgin olive oil, some carrots and plenty of fresh (or frozen) peas are simmered along with some chilli puree and a little tomato paste until very softly satisfying. The finishing touch is plenty of flat leaf parsley and aromatic dill. Served as a stand alone main meal, this meat-free dish is perfect with a side dish of olives and a little feta, plus some goof quality bread to soak up the aromatic juices.
Braised peas
Αρακάς λαδερός
Ingredients
- 1/4 cup extra virgin olive oil
- 2-3 spring onions white bulbs, sliced
- 2-3 green garlic bulbs quartered
- 3 carrots peeled and cut into rounds
- 500 grams fresh or frozen peas
- 300 ml boiling water
- 1 bunch parsley finely chopped
- 1 bunch of dill finely chopped
- 1 tbs tomato paste
- Sofia’s chilli puree to taste
Instructions
-
Heat the olive oil in a pan and sauté onion and garlic until translucent and soft. Add fresh or frozen peas and mix to combine in the aromatic oil. Add carrots and season with salt and freshly ground black pepper. Add the boiling water, bring to the boil and then reduce to a simmer for half an hour.
-
Stir in the tomato paste, chilli puree and fresh herbs, simmer for another 15 minutes and serve warm or at room temperature.
