Pizeli Yiaxni - Cypriot Pea Stew with Carrots and Potatoes

INGREDIENTS

4 tablespoons olive oil
2 brown onions, sliced
3 cloves garlic, chopped
4 tablespoons tomato paste
2 carrots, chopped into medallions
4 potatoes, chopped into bite-sized pieces
500g frozen peas
1 litre stock or 2 teaspoons of stock powder dissolved in hot water
1 teaspoon dried oregano
1 thumb-sized piece of cinnamon bark
Salt and pepper to taste

METHOD

In a large pot, sauté your onion in olive oil on medium-low heat for about 15-20 minutes until golden.  
Add the garlic and cook until fragrant.
Next, add the tomato paste, mix well and cook until caramelised.
Pop your carrots and potatoes in, and mix well until fully coated in the tomato paste.
Stir in the frozen peas, stock, dried oregano, cinnamon bark and salt and pepper.
Pop the lid on and bring to the boil on a high heat. Remove the lid, and drop the heat to a simmer for 30-40 minutes until the potatoes have cooked through and your sauce has thickened. Keep an eye on it, stir occasionally and add more water if needed.
Serve with a squeeze of lemon, fresh chopped parsley, Greek yoghurt and a fresh loaf of koulouri daktylia.