Greek Style Peas-Arakas Latheros

Today I am sharing a favorite, traditional Greek recipe. Another lathero. This one is called arakas latheros, translated as peas cooked in olive oil. Not only is it easy to make, but it is also a comfort food: cooked vegetables in a rich olive oil-tomato sauce, accompanied with tangy feta and good bread to dip in the yummy juices.

I feel peas are an underestimated food, usually served on the side plainly boiled with a lump of butter on them. However, in Greek cuisine we cook them in olive oil and tomato, along with dill. We also add carrots and potatoes-(today I added only carrots as I did not have any potatoes). This meal of course, is accompanied by feta and bread. Again this is a vegetable based main meal that is characteristic of the Greek diet, not a side dish. So in essence you fulfill almost all your vegetable needs of the day, in just one meal.

Peas although a starchy vegetable, are a good source of protein. Peas are actually considered a legume. Apart from protein it is a great source of fiber, beta-carotene, vitamin C, folate, but also a good source of iron and calcium. In addition peas have high antioxidant activity due to the presence of beta-carotene, lutein and zeaxanthin.

This dish, as with all lathera is consumed at room temperature and tastes better the next day.

Greek Style Peas-Arakas Latheros

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Cooked peas in a rich olive oil-tomato sauce, accompanied with tangy feta and good bread to dip in the yummy juices.
Course: Side Dish
Cuisine: Greek, Mediterranean
Author: Elena Paravantes
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Ingredients

Instructions

  • Heat olive oil in a medium sized pot.
  • Sauté onions until soft. Add carrots and potatoes and sauté 3-4 minutes more.
  • Add peas and heat and mix until all peas are covered in the olive oil.
  • Add the tomato, dill, pepper and a half teaspoon salt. Add enough hot water so that the peas are covered just a bit (about ¼ cup).
  • Mix well and bring to a boil. Then lower heat and simmer for 30 minutes, until peas are soft and water is gone-they should only be left with the olive oil.
  • Serve at room temperature with feta and bread. Add salt as needed.
Photo by Elena Paravantes

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87 Comments

  1. Do you have nutritional information for your recipes? I love the look of all your recipes, but I need to know carbs, fiber and protein. Thanks

  2. This is fantastic! I didn’t have an onion, I’m sure it would have been a great addition…but it was great without it too. I also used fresh oven roasted tomatoes (since we have an abundance right now) Super simple and very flavorful.5 stars