Best Spanish Summer Stew – Pisto Manchego

There is a misconception that vegetarian or vegan food tastes bad, or is simply bland compared to carnivorous dishes. Fortunately, Pisto Manchego arrives to demolish that myth, and it’s just in time for the summer.

Like other Spanish vegetarian dishes, this one shines for its great diversity in the number of vegetables that can be used, and the tomato flavor is simply something to die for.

Keep reading this article where we will tell you more about this recipe, how you can make it, and different tips that will help you store it, serve it or make changes to its ingredients.

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Background of the Dish

Pisto Manchego, also known simply as Pisto, is a traditional recipe from La Mancha (hence its name) and has spread throughout the Spanish territory.

If you are wondering what is pisto, then you are in the right place. Pisto refers to the action of crushing or extracting the juice from something, which is what happens with the different vegetables used in this recipe.

Currently, this recipe is known as the Spanish ratatouille, in some places, it is entirely vegetarian or vegan, and in others, a fried egg is added on top, this depends entirely on your taste.

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Things You’ll Need for Pisto Manchego

To make this recipe you will only need different vegetables (especially tomato), and a saucepan, so it is as simple as it comes.

If you want to delve into the world of vegetarian Spanish recipes, then I recommend you to try the Spanish lentils recipe or the Spanish vegetable soup.

Ingredients

• 4 ripe tomatoes
• 1 onion
• 1 green bell pepper
• 1 red bell pepper
• 1 zucchini
• 3 garlic cloves
• 4 tablespoons of Spanish extra virgin olive oil
• 2 teaspoons cumin powder
• 1 teaspoon of sugar (optional)
• Fried tomato sauce (optional)
• Ground pepper
• Salt

How to Make Pisto Manchego – Step by Step Guide

1. To start making this pisto manchego recipe, grab a large pan and add the Spanish extra virgin olive oil, then heat over medium heat.

2. Chop the onion, garlic, and green and red peppers, and add them to the pan with a pinch of salt and a little ground pepper. Saute for a few minutes until the onion begins to get a golden color.

3. Next, wash the zucchini and remove the ends. Chop it into small cubes. Add it to the pan and sauté for 3-4 minutes.

4. For the next step rinse the tomatoes, remove the core, and cut them into cubes. Add them to the skillet. Season with salt and pepper, and add two teaspoons of cumin powder.

5. Now lower the heat and let it simmer for about 10 minutes.

6. For the final step, try the pisto manchego. If it’s too acidic, add a teaspoon of sugar to sweeten it up a bit. You can also add fried tomato in this step if you see that your veggie stew is too thick and dry. If you add it, let it cook for a few more minutes.

Substitution of Ingredients

The best part about making this vegetable stew recipe is that there are hundreds of substitutions you can make for the ingredients. 

The main ingredients are vegetables, so they can be replaced by other vegetables and your dish will still have a great taste.

You can be inspired by other easy vegetable recipes and add ingredients such as tomatoes of different colors, spinach, beets, carrots, remove the peppers or onion, add more garlic, whatever you want to do, do it, this is the best recipe to play with the ingredients.

If you want to, you can make a crossover between this recipe and the traditional Spanish paella, adding rice or even seafood to this vegetable stew.

And of course, if you want to make a meaty version, can add Spanish chorizo. You can serve the chorizo Pisto Manchego with garlic toast.

Tips on Serving Pisto Manchego

Some other manchego recipes have a fried egg, so you can do that and add it to the top of your pisto manchego. 

Here we wanted to present a pisto recipe that is mostly vegetables, especially for our vegan friends, that’s why the egg is not listed on the ingredients.

You can also add grated cheese on top since it goes really well. 

This is a dish that shines on its own, but you can use it as a side dish of some type of meat that is the main dish, in the same way, that you would do it with the Spanish potato salad.

The vegan Spanish rice recipe is also a must-try if meat is not on your plate. And don’t forget about this Spanish vegetable stew either.

Do you want to try another tasty summer salad? Make sure you save the apple manchego salad recipe in your cookbook.

How to Store Pisto Manchego

Fortunately, as with other Spanish vegetarian dishes, if you make this Pisto Manchego you can store it in the fridge as well as in the freezer. 

This Spanish Pisto can be stored for up to 4 days in the refrigerator. Make sure to store it in a container with a lid or covered with a plastic bag so that it does not absorb the smell of the refrigerator.

You can also freeze it. In this case, you should also store it in a bowl covered with plastic wrap or a lid, and you can even freeze it in small portions if you are a fan of meal prep.

Then you should let it thaw the night before you eat it.

Recipe Card: Pisto Manchego

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