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.