Thanks to Ruvimbo Chidora for this recipe!


  • 2 tablespoons olive oil
  • 1 ½ cups chopped onions
  • 1¼ cup carrots, sliced into ½ inch rounds
  • 1 cup celery
  • 6 cloves roasted garlic
  • 6½ cups vegetable stock (or chicken)
  • 2 ½ cups diced tomatoes
  • 1½ tablespoons pesto
  • 1cup amaranth grain soaked overnight
  • ½ teaspoon dried thyme
  • ½ teaspoon oregano
  • 3 cups roughly chopped amaranth leaves, packed
  • salt and black pepper, to taste


  1. Heat the oil in a double base pot over medium-high heat.Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes.
  2. Add the stock, along with the tomatoes, pesto, amaranth grain, thyme, and oregano, stir to combine.
  3. Reduce the heat to medium and let the amaranth grain cook about 15-20 minutes, stir occasionally.
  4. Just before serving, add the amaranth leaves and continue to cook for 1 minute or until the amaranth leaves get nice and bright green and wilts down.
  5. Season to taste with salt and pepper. Serve warm.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.