This stew is a traditional dish from the Canary Islands. It’s generally eaten with a boiled egg and French fries (cut in a cube shape) and it contains big amounts of meat cuts such as chorizo or bacon. Obviously, in this recipe, we’ll leave all that animal products out and the addition of French fries is optional.


*If you’re adding the fries, notice that they need to be fry just before eating the dish. Moreover, serve them individually, don’t mix them in the pot with the peas, as the point here is the texture and flavour contrast between the sweet and soft peas and the salted and crunchy potatoes.


*This dish can be perfectly frozen after cooked.


*This recipe is typically made from fresh peas (the ones that come in a pod) and that’s how it tastes better, but you can also cook it from frozen peas.


INGREDIENTS: (For 4 people)

·         1 kg peas (weighted without the pods. They can be frozen)

·         900 ml hot water

·         2 medium-size onions (about 380 gr)

·         5 big cloves of garlic (30 gr approx.)

·         2 laurel leaves

·         3 tbsp crushed tomatoes or 1 medium tomato

·         2 tsp Spanish sweet paprika (which is sweet smoked paprika)

·         ¼ tsp ground black pepper

·         ¼ tsp ground cloves (about 6 cloves)

·         3 tsp coarse sea salt (adjust the amount to your liking)

·         3 tbsp extra virgin olive oil



1.      Peel and chop the vegetables in small cubes. Meanwhile, heat the water until hot.

2.      In a pot, pour the olive oil and sauté the garlic for a minute at medium heat. Don’t let the garlic get golden. Add the onions and sauté for 5 minutes or until they start softening. Now, mix in the tomato and cook a few more minutes, enough to see how the red colour turns a little orange.

3.      Add the peas and sauté for 2-3 more minutes. Dust the paprika and stir. Keep cooking a few minutes.

4.      Pour the hot water and dust the pepper, cloves and salt. Add the laurel leaves (don’t forget to wash them first). Stir in.

5.      Put a lid on the pot and cook for about 30 – 40 minutes, depending on how much liquid you want your stew.

6.      After the cooking time, taste it and add more salt if necessary.

7.      Serve and eat hot.



Note 1: I suggest that you let the stew rest at least 5 minutes before consumption, as it will help the flavours set. Obviously, you can heat it before eating if you feel it has cooled.


I hope you like this traditional dish from the Canaries, which is very healthy once you skip all the animal ingredients. It also has a quite interesting flavour contrast thanks to the sweetness of peas.


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Thank you for joining me and… see you in the next recipe!!!

Por amor a los gofres