Stews gain even more flavor when kept in the fridge overnight so don't worry if you can't finish it all.
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Peel and cut your potatoes. All ingredients should have a similar size and shape.
Wash and cut your tomatoes so that they all have a similar size and shape.
Finely chop your carrot, chili pepper and onion.
Cut and squeeze your lemon so you can use the juice later.
Heat olive oil in a pot and add carrot, chili pepper and onion, and fry at lower temperature for several minutes.
Heat olive oil in a pot, add Potatoes and fry for 10 minutes.Finally, add Tomatoes and fry for 5 more minutes.
Add canned tomatoes and mix.
Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.