Loading ...Vegetarian Stew - Pisto Manchego
By: Habeeb Salloum/Arab America Contributing Writer
This is only one of the many types of pisto manchego prepared in Spain – all of Arab origin. Today, in Tunisia a similar dish is favoured by all classes in society and, just as in Spain, at times, bits of meat are added. No doubt this vegetarian delight was carried back to North Africa, after the defeat of the Arabs/Muslims expelled from the Iberian Peninsula.
Serves about 6
4 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 large bell peppers, one green and one red, seeded and cut into 1-inch squares
1 large potato, peeled and diced into 1/2-inch cubes
2 medium zucchini (6 to 7 inches long) halved, then sliced into half rounds 1/2-inch thick
2 medium tomatoes, finely chopped
4 tablespoons finely chopped parsley
1 teaspoon salt
1 teaspoon crushed dry basil
1/2 teaspoon pepper
In a saucepan, heat oil, then sauté onion over medium heat for 10 minutes. Stir in garlic, peppers and potato, then sauté for a further 10 minutes. Stir in the remaining ingredients, then cover and cook for a further 20 minutes or until vegetables are cooked, stirring a few times and adding a little water if necessary.
Serve hot.
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