Arakas Kokinistos (Greek Peas) are sweet and tender peas that have been simmering in a yummy herb and tomato sauce. This recipe falls under the category of lathero, which means cooking vegetables in olive oil, and it doesn’t get any better than that! Peas are normally served as a side dish here in the US but this traditional peasant-style dish is served as the main course in Greece. The Greeks pair it with a loaf of crusty bread for a simple, yet delicious, meal is complete. It’s an easy recipe to make and the perfect comfort food!
To keep it on the healthier side, we scaled back the amount of olive oil used in the preparation. But no worries—by no means does that affect the wonderful taste! What really brings out the flavors is the combination of herbs combined with the onions and garlic. So, why do we make this dish a part of our heart-healthy journey? Not only are peas low in calories, but they also contain just about every vitamin and mineral your body needs. Plus, peas give you a great plant-based source of protein and fiber. Super bonus points for having no cholesterol too! Pair it with baked chicken or fish, and this becomes the perfect side dish. Keep it totally vegetarian by omitting the chicken stock and using either all water or vegetable stock. Kalí óreksi!
Want more traditional greek recipes?
- GREEK ARTICHOKE STEW
- HORTA (GREENS) WITH POTATOES
- SPANAKORIZO (GREEK SPINACH & RICE)
- GREEK LEMON POTATOES
- SPANAKOPITA SWIRL (GREEK SPINACH PIE)
Have you tried this recipe? Or maybe you have a memory of growing up eating this dish at home. If so leave us a comment below we’d love to hear from you!. If you post a photo be sure to tag #Hearthealthygreek! And if you aren’t already, follow us on Facebook, Instagram, and Pinterest for our latest recipes.
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Arakas Kokinistos (Greek Peas)
Ingredients
- 1 cup onion diced
- 3 clove garlic minced
- 1 potato diced
- 1 12 oz bag Frozen peas
- 2 carrots cut into bitesize pieces
- ⅓ cup tomato paste
- 1 cup low sodium chicken broth
- 2 cups water
- 1 tsp pepper
- 2 tsp oregano
- ¼ cup dill
- 1/4 cup olive oil
Instructions
- Heat olive oil in a medium sized pot. Add onion and sauté until soft.
- Add the carrots, garlic, and potatoes, continue to sauté for an additional 3-4 minutes,
- Mix the tomato paste with the water until dissolved.
- Add the tomato mixture to the pot, along with the pepper, oregano, and dill.
- Add the peas and the cup of chicken broth, Stir until all the ingredients are incorporated. cover and bring the mixture to a boil.
- Reduce the heat to simmer and cook covered for 40 minutes. Serve immediately, or refrigerate to serve the next day.
I love this recipe. I am an American who moved to Cyprus with my Greek husband. I knew nothing about Greek cooking but immediately started to learn. The only thing I changed is I usually fry several pieces of chicken to get the skin brown, remove the chicken before I start frying the onions, and then after everything is added I add the chicken in with the rest of the meal and let it simmer for 45 minutes to an hour. Works like a charm. Thank you so much for helping to make me a great cook.
Crystal, we feel honored that we have helped you with your cooking, there is no better compliment! Your addition of chicken sounds like an amazing addition to the dish! Happy Cooking!
I have never been a fan of green peas but this dish was served several times while I was in Chania and I tried it. To my surprise, I loved it and wanted to duplicate the dish at home. Your recipe is authentic and delicious. I subbed the chicken broth for homemade vegetable broth. Will make this again.
Thank you!
Thank you so much! We are so glad you made and enjoyed our recipe!
-Christina & Alexa
How do the peas taste after cooking for 40 mins? We usually just add frozen peas at the end of cooking for them to heat through but maintain their flavour and colour. I am going to try this without the oil, I’ll use a little broth to sauté veggies and I think I will add some beans for more protein. Can you recommend a bean that would taste good in this
Shery, after 40 mins, they’re soft but still flavorful. Your idea sounds great! For beans, try cannellini beans—they’re tasty and would blend well with the flavors. Let us know how it turns out!
-Christina & Alexa