I'm not the biggest fan of peas ... but I do love this classic Greek dish, especially during the Lenten season!
There are many ways to make this recipe, but this version has become my go-to over the years. I’ve grown to love the earthy sweetness of parsnips—an unconventional addition, but one I now can’t go without. I also toss in juicy cherry tomatoes, smoky pre-cooked chargrilled artichokes, and a generous splash of freshly squeezed lemon juice to brighten everything up. It’s a little twist on tradition, and it hits all the right notes.
A simple, hearty and totally plant-based meal that won't leave you feeling heavy or bloated.
Tip: use half of the extra virgin olive oil to cook the stew and drizzle the rest at the end to preserve its nutrients.
Ingredients
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frozen peas (700g)
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3 carrots, chopped
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2 parsnips (400g), chopped
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2 potatoes (400g), chopped into medium chunks
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1 1/2 lemons, squeezed
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pre-cooked chargrilled artichokes (170g)
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cherry tomatoes (400g), whole
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1 onion, diced
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4 cloves of garlic, sliced
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5 spring onions, chopped
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dill (30g), finely chopped
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parsley (30g), finely chopped
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8 tablespoons extra virgin olive oil
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water (150ml)
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sea salt and black pepper to taste
Instructions
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In a large pot, heat 4 tablespoons of extra virgin olive oil over medium heat and add the potatoes, parsnips, carrots, onion and garlic.
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Sauté for 5 minutes, stirring occasionally.
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Add the frozen peas and stir to combine.
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Pour in the water, 150ml or enough to cover the vegetables halfway.
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Season with freshly ground pepper and sea salt.
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Add the cherry tomatoes and chopped spring onions. Cover with lid and let it simmer for 20 minutes.
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Uncover and add the pre-cooked artichokes, chopped dill and parsley. Cover with lid and let it simmer for 10 more minutes.
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Turn off the heat and add the freshly squeezed lemon juice and the remaining extra virgin olive oil. Gently stir to combine, so the vegetables hold their shape.
To watch the recipe reel click here.
Enjoy!
