Vegetable Stew (Mageirio)
This is a favourite of mine. I adore a one-pot meal and I remember my mother tossing whatever vegetables she had into a pot and magically creating a mouth-watering dinner.
Mageirio means simply ‘to cook’. Add vegetables that you love and create your own mageirio dish.
Ingredients 15
100 ml olive oil, plus extra for drizzling
1 onion, diced
4 tomatoes, grated
1 tsp sugar
1 garlic clove
500 g green beans, trimmed, cut into halves
2 zucchini (courgettes), cut into chunks
2 carrots, peeled, cut into chunks
4 potatoes, peeled, roughly chopped
4 peppers, long, stemmed, deseeded, quartered
75 g amaranth leaves
1⁄4 cup mint, finely chopped, plus extra to garnish
1⁄4 cup parsley, finely chopped, plus extra to garnish
1 l water
salt and pepper, to taste
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Method 5
To grate the , first cut them in half. Then, holding the skin side in the palm of your hand, grate the tomato flesh into a large bowl. Once you have grated all the tomatoes, add the to maximise the flavour, and a pinch of salt and the . Allow the tomato mixture to sit for a few minutes to develop the flavours.
Heat the in a large saucepan over a medium heat.
Add the diced and sauté until tender. Pour in the grated , and stir to combine well with the onions.
Add the and bring to the boil. Add the , , , , , , , and . Season to taste with salt and pepper.
Reduce to a low heat, cover and simmer for 20–25 minutes or until all the vegetables are cooked. Serve warm with a drizzle of on top and some extra herbs.
