Prepare the ingredients: Peel the potatoes and cut them into evenly-sized cubes. Roughly chop the carrots and finely chop the onions, shallots and spring onions. Roughly crush the garlic cloves.

Heat the olive oil in a large pan over medium heat. Add the bay leaves, all the onions (white, shallots, spring), carrots, garlic, and a pinch of salt. Sauté for about 10 minutes until the vegetables soften and become fragrant.

Stir in the tomato paste, tomato sauce, potatoes, oregano, black pepper, and chili flakes. Pour in enough vegetable stock to just cover the potatoes. Bring the mixture to a simmer, cover, and cook for 20-30 minutes, depending on the size of the potato cubes.

Finish cooking: When the potatoes are nearly tender, add the peas, fresh dill, and dried mint. Continue cooking until the potatoes are fully soft, and the sauce has reduced to your liking, 5-10 minutes

Serve: Enjoy the dish on its own, with crusty bread, or topped with vegan feta cheese