Mageirio is one-pot stew made with a variety of veggies such as potatoes, tomatoes, corn and leafy greens, cooked in a broth with plenty of flavour from herbs and spices
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 55 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 505 |
| Fat | 24.3g |
| Saturates | 3.4g |
| Protein | 11g |
| Carbs | 67.2g |
| Sugars | 17.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFQuarter the onions. Finely slice the garlic cloves. Halve the potatoes. Dice the capsicum, courgettes and aubergines into bite-sized pieces.
Heat the olive oil in a large pot over a medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic and sauté for an additional minute. Add in the cherry tomatoes and tomato paste, cooking for 1 minute. Add the potatoes, capsicum, courgettes and aubergine to the pot. Pour in the water and oregano. Season with the salt and pepper. Reduce the heat to a simmer and cook for 30 minutes.
Trim the ends off the green beans and add them to the pot. Continue cooking for a further 10 minutes or until the vegetables are tender.
Squeeze in the lemon juice and stir.
Ladle the stew into bowls and garnish with roughly chopped parsley.
