Peas in tomato sauce

Ingredients for 3 servings:

• 3 tbsp oil
• 1 onion(s)
• 100 g carrot(s)
• 200 g potatoes
• 100 ml water, possibly more, approx. 150 – 200 ml
• 1 tsp sugar
• 1 tbsp tomato paste
• 2 sprigs of thyme, fresh or slightly shredded
• 1 tsp salt, approx.
• some pepper from the mill
• 250 g tomatoes
• 350 g peas, frozen
• 1 clove(s) garlic
• some lemon zest
• 3 stalks of onion greens
• 2 tbsp mint leaves, cut into strips

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Greek-inspired vegetable stew

First, prepare the vegetables and keep them separate. Dice the onion. Wash or peel the carrots and potatoes, weigh them, and cut them into 0.5-1 cm cubes. Dice the tomatoes as well. Finely slice the onion greens and cut the mint leaves into strips. Heat a little oil in a pan and briefly sauté the diced onions while stirring. Add the carrots and sauté for about 5 minutes, then add the potatoes and sauté for another 5 minutes. Add the sugar and tomato paste and stir well. Crush the garlic clove, add the vegetable stock, thyme, salt, and pepper, and deglaze with 100-250 ml of water. Simmer for 5-10 minutes, until the potatoes are almost tender. Add the peas, lemon zest, and tomatoes and simmer for about 10 minutes. Add the herbs 5 minutes before the end of the cooking time. Before serving, remove the thyme stalks and let it infuse for a while. Serve with white bread, such as flatbread or ciabatta, and feta cheese. Feta cheese is obviously not suitable for vegans. Serves 2-4, depending on your appetite. I’ve found that ‘my’ potatoes don’t cook properly with tomatoes. Therefore, I cooked them in the broth until almost cooked through before adding the tomatoes.