We all know and love fasolakia, Greek-style beans slowly simmered with tomato until they’re very tender. This dish takes the same idea and applies it to peas. Although it’s not the prettiest of pea dishes, this smells and tastes so good it’s impossible to resist. It’s perfect alongside roast lamb, but it would also be great on its own with plenty of crusty bread.
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 small Spanish onion, diced
- 3 garlic cloves, finely chopped
- ¼ tsp dried chilli flakes
- 3 very ripe tomatoes, coarsely chopped
- 250 gm mixed cherry tomatoes, halved
- 300 gm podded peas (about 660gm unpodded)
- Pinch of dried Greek oregano (see note)
- 100 gm each sugarsnap peas and snow peas, trimmed, halved diagonally
- 2 tbsp each coarsely chopped dill, parsley and oregano, plus extra for scattering
- To serve: coarsely crumbled Greek feta
- 1Heat oil in a wide saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-5 minutes). Add chilli flakes, stir for 30 seconds, add tomato, season to taste and simmer until tomato starts to break down (4-5 minutes). Add peas, dried oregano and 250ml water and simmer until peas are tender (15-20 minutes). Add sugarsnap peas and snow peas, simmer for another 10 minutes, season to taste and stir in dill, parsley and oregano. Drizzle with extra oil, scatter with feta and extra herbs and serve hot.
Greek oregano, also known as rigani, is available from Greek delicatessens. If it’s unavailable, substitute dried oregano.
This recipe is from the October 2012 issue of
Drink Suggestion: Bone-dry white assyrtiko or young Hunter semillon. Drink suggestion by Max Allen
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