Arakas (Greek Peas With Potatoes and Carrots)

Method

1. 1

   In a large heavy-bottomed saucepot, heat 3 tablespoons (45 ml) olive oil over medium-high until shimmering. Add onion and 1 teaspoon kosher salt and cook until onion is softened and translucent, about 7 minutes.

2. 2

   Add carrot, garlic, tomato paste, miso, and 1 tablespoon (15 ml) olive oil, and cook, stirring constantly, until garlic is fragrant, about 1 minute. Add potatoes, diced tomatoes, and remaining 1 teaspoon kosher salt, and stir to combine.

3. 3

   Add just enough water to cover potatoes (about 2 about cups). Cover with the lid and bring to a boil, then remove lid and reduce heat to medium-low to maintain a simmer, and cook until the potatoes are fork-tender, 15 to 20 minutes.

4. 4

   Add peas, dill, and remaining 2 tablespoons (30 ml) olive oil, and stir to combine. Continue cooking on medium heat, uncovered, stirring occasionally, until peas are heated and cooked through, and sauce has thickened and coats the peas and potatoes (it should not be watery or soupy), an additional 5 to 8 minutes.

5. 5

   Add lemon juice, season to taste with salt and pepper, stir to combine, and let sit for about 10 minutes to cool slightly. Serve warm or at room temperature, garnished with more olive oil and a side of feta and fresh bread.

Nutrition

calories

263 kcal

fatContent

12 g

fiberContent

7 g

sugarContent

8 g

sodiumContent

646 mg

proteinContent

7 g

cholesterolContent

3 mg

carbohydrateContent

34 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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