Greek-style Pea Stew with Herbs
A lovely traditional Greek recipe, known as “ara-ka”, highlighting the central role of simple vegetables as a main course. Serve with wholegrain rice or bread and a dollop of low fat Greek-style yoghurt or feta cheese.
- 6 TBSP extra virgin olive oil
- 2 medium onions, chopped
- 2 TBSP ground paprika
- 140 g (small vacuum sealed tub) tomato paste
- 1 kg packet frozen peas
- 1 medium carrot, finely chopped
- 1 tsp salt, optional
- 3 cloves garlic, crushed
- Leaves from 1 small bunch fresh mint (20 g)
- Heat the oil in the base of a pressure cooker and sauté the onion until softened, then stir in paprika and tomato paste.
- Add the peas, carrot, salt, garlic, herbs and 1 ½ cups of water and stir well. Cover securely with the pressure cooker lid and heat until the pot reaches pressure.
- Turn down heat to very low and cook for 2 minutes on high pressure. Remove from stove and allow for natural pressure release before opening the lid. Serve hot or cold. Makes 7 cups.
- Swap mint with fresh dill for variation.
Per serve: energy 1147 kJ (274 Cal); protein 10 g; fat 17 g; saturated fat 3 g; cholesterol 0 mg; carbohydrate 14 g; fibre 14 g; calcium 69 mg; iron 3 mg; sodium 140 mg