Plump, sweet little green peas swimming around in a sauce of tomatoey, dilly goodness – how amazing does that sound? Add a piece of crusty or grilled bread to help sop up all the crazy yummy soupy extra and you’ve got yourself one of the tastiest and simplest meals in Greek cooking. Greek Peas are phenomenal and hands down our absolute favorite way to enjoy peas. They’re perfection right off the stove and even a bit better than that a day or two later! This dish is infinitely scalable and very easy to reheat. In Greece, a big bowl of Arakas Kokinistos is often enjoyed as a meal on its own but they are also the perfect side dish to just about anything you can think of!
Greek Peas (Arakas Kokinistos) [Vegan]
4 1/2 cups
- 3 cups green peas (fresh or frozen)
- 1/3 cup olive oil
- 1 cup chopped onions
- 1/3 cup chopped fresh dill
- 1/3 cup tomato paste dissolved in 2 cups warm water – use 1/4 cup if you like less tomato flavor
- 1 1/2 teaspoon salt
- 1 teaspoon ground pepper
- 1 1/2 tablespoon crushed, dried Greek oregano
- 2 cups water
- Thaw peas, if frozen. If you're using fresh peas, skip this step.
- Gently sauté chopped onion in olive oil over low heat until tender and almost translucent.
- Add salt, fresh ground pepper, crushed Greek oregano and fresh chopped dill to onions. Stir to incorporate completely and cook on low heat for 3-4 minutes.
- Add fresh or thawed peas, stir well and cook for 3-4 minutes. Add tomato paste dissolved in 2 cups of water with additional 2 cups of water and mix well.
- Raise heat to medium-high and bring up to a soft boil. This may take about 5 minutes. Allow pan to boil for about 3 minutes.
- Reduce heat to low and cook, covered, for 40 minutes. Serve immediately or let cool completely and refrigerate, covered, for up to 5 days.
- When reheating, add 2 Tablespoons of water for every cup of peas and reheat on stovetop in covered pot on low. DO NOT MICROWAVE