Greek Peas and Potato Stew (Arakas Latheros)

Greek Peas and Potato Stew (Arakas Latheros)

Greek Peas and Potato Stew, traditionally known as Arakas Latheros, is a classic Mediterranean comfort food that proves simple ingredients can create an incredibly flavorful and satisfying meal. This rustic Greek dish is made with tender green peas, hearty potatoes, sweet carrots, onions, garlic, and fresh herbs slowly simmered in a rich tomato-based sauce with plenty of extra virgin olive oil.

The word “Latheros” comes from the Greek word lathi, meaning oil, because these vegetable dishes are traditionally cooked with a generous amount of olive oil that creates a silky, rich sauce. Unlike many stews that rely on meat for flavor, Arakas Latheros gets its delicious taste from fresh vegetables, aromatic herbs, tomatoes, and slow cooking.

This naturally vegan and plant-based recipe is perfect for busy weeknights, meal prep, or anyone looking for a healthy Mediterranean-inspired dinner. It is affordable, easy to prepare, and made with everyday pantry ingredients. The combination of sweet peas, creamy potatoes, and savory tomato sauce creates a dish that feels both nourishing and comforting.

In Greece, this stew is often enjoyed as a main meal served with warm crusty bread to soak up the flavorful sauce. Many families also serve it with a side of feta cheese, olives, or a fresh Greek salad. A squeeze of lemon juice at the end brightens all the flavors and gives the dish that signature Mediterranean freshness.

Whether you follow a vegetarian lifestyle, want to add more plant-based meals to your menu, or simply love cozy homemade food, Greek Peas and Potato Stew is a recipe you will want to make again and again.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and cut into bite-sized cubes
• 2 carrots, peeled and diced
• 2 cups green peas (fresh or frozen)
• 1 can (14 oz) diced tomatoes or 3 fresh tomatoes, grated
• 1 ½ cups vegetable broth or water
• ½ teaspoon salt, or adjust according to taste
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried dill (optional)
• 1 bay leaf
• Juice of ½ fresh lemon
• Fresh parsley or dill for garnish (optional)
• Crusty bread or feta cheese for serving (optional)

Instructions:

Step 1: Prepare the Vegetables

Begin by preparing all your vegetables before cooking. Peel the potatoes and cut them into medium-sized cubes. Try to keep the pieces similar in size so they cook evenly. Peel and dice the carrots, finely chop the onion, and mince the garlic.

If you are using fresh tomatoes, grate them using a box grater until you have a smooth tomato pulp. If using canned diced tomatoes, simply prepare them for adding later.

Preparing everything ahead makes the cooking process easier and helps the flavors develop beautifully.

Step 2: Sauté the Onion and Garlic

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the chopped onion and cook for about 5–7 minutes until it becomes soft, translucent, and slightly golden. Slowly cooking the onion allows it to release its natural sweetness, which forms the flavorful base of the stew.

Add the minced garlic and cook for another 30 seconds to 1 minute until fragrant. Be careful not to burn the garlic because it can create a bitter taste.

The combination of olive oil, onion, and garlic creates the classic Mediterranean aroma that makes this dish so inviting.

Step 3: Add Tomatoes and Seasonings

Add the grated fresh tomatoes or canned diced tomatoes to the pot. Stir everything together and allow the tomatoes to cook with the onions and garlic for about 5 minutes.

Add salt, black pepper, dried oregano, dried dill, and the bay leaf. Stir well so the herbs and spices blend into the tomato sauce.

Cooking the tomato mixture first helps concentrate the flavors and creates a richer sauce.

Step 4: Cook the Potatoes and Carrots

Add the cubed potatoes and diced carrots to the pot. Stir gently until the vegetables are coated with the tomato mixture.

Pour in the vegetable broth or water. The liquid should partially cover the vegetables. Bring the mixture to a gentle boil.

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes.

During this time, the potatoes and carrots will begin to soften while absorbing the delicious tomato and herb flavors.

Step 5: Add the Green Peas

After the potatoes and carrots have started becoming tender, add the green peas.

If using frozen peas, there is no need to thaw them first. Simply add them directly to the pot. Fresh peas can also be used for an even sweeter flavor.

Stir gently and continue cooking uncovered for another 15–20 minutes until the peas are tender and the sauce becomes thick and rich.

The goal is to create a stew where the vegetables are soft but still hold their shape, and the tomato sauce coats everything beautifully.

Step 6: Finish With Lemon Juice

Once the stew is fully cooked, remove the bay leaf.

Turn off the heat and add fresh lemon juice. Stir gently to combine.

The lemon juice adds a fresh, bright flavor that balances the sweetness of the peas and richness of the olive oil.

Taste the stew and adjust the seasoning if needed. Add a little more salt, pepper, or lemon juice according to your preference.

Allow the stew to rest for 5–10 minutes before serving. This resting time helps the flavors come together even more.

Serving Suggestions

Greek Peas and Potato Stew is traditionally served warm with simple Mediterranean sides.

For a classic Greek-style meal, serve it with:

• Warm crusty bread for dipping into the tomato sauce
• Crumbled feta cheese on top
• Kalamata olives
• Fresh Greek salad with cucumber and tomatoes
• A drizzle of extra virgin olive oil
• Fresh herbs like parsley or dill

This stew is delicious fresh from the pot, but many people find that the flavor becomes even better the next day after the ingredients have had more time to blend together.

Storage Instructions

Store leftover Greek Peas and Potato Stew in an airtight container in the refrigerator for up to 4–5 days.

To reheat, warm it gently on the stovetop over medium-low heat or microwave individual portions until heated through.

If the stew becomes too thick after refrigeration, simply add a splash of vegetable broth or water while reheating to bring back the original consistency.

This recipe also freezes well. Allow the stew to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Why You’ll Love This Recipe

• Naturally vegan and vegetarian-friendly
• Made with simple affordable ingredients
• One-pot meal with easy cleanup
• Packed with fiber, vitamins, and plant-based nutrients
• Perfect for meal prep
• Full of authentic Mediterranean flavors
• Comforting without being heavy

Nutrition Benefits

Green peas provide plant-based protein, fiber, and important vitamins that support overall health. Potatoes add satisfying carbohydrates and potassium, while carrots provide beta-carotene and antioxidants.

Extra virgin olive oil contributes heart-healthy fats and gives the dish its traditional Greek richness. Tomatoes are naturally high in antioxidants, especially lycopene, which is known for its health-supporting properties.

Together, these ingredients create a balanced meal that is filling, nourishing, and aligned with the Mediterranean way of eating.

Servings: 6 servings

Q&A

Can I use frozen peas for this recipe?
Yes. Frozen peas work perfectly and are commonly used because they are convenient and maintain their sweetness.

Can I add protein to this stew?
Yes. While traditional Arakas Latheros is vegetarian, you can add chickpeas, white beans, or cooked chicken if you prefer a higher-protein version.

Can I make this recipe ahead of time?
Absolutely. The flavors become even better after sitting overnight, making it a great meal-prep option.

What type of potatoes work best?
Yukon Gold or red potatoes are excellent because they become creamy while still holding their shape.

Is this recipe gluten-free?
Yes, the stew itself is naturally gluten-free. Just make sure any bread served alongside it is gluten-free if needed.

Greek Peas and Potato Stew (Arakas Latheros) is a beautiful example of Mediterranean cooking: simple vegetables, quality olive oil, fresh flavors, and slow cooking transformed into a comforting meal that brings people together around the table.