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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This colourful, soupy, stew is made from using harissa. It is available in tubes in most supermarkets - just like tomato puree. Serve with steamed couscous to soak up all the delicious soupy juices. Ingredients:
2 tablespoons olive oil |
1 large onion, roughly chopped |
3 garlic cloves, crushed |
400 g chopped tomatoes |
2 tablespoons harissa |
1 cinnamon stick |
1 liter vegetable stock |
2 large potatoes, cut into wedges |
450 g pumpkin, cut into wedges, skinned and seeded |
150 g baby corn |
150 g sugar snap peas |
300 g cherry tomatoes |
2 tablespoons cornflour |
50 g chopped fresh mint |
50 g chopped fresh coriander |
salt & freshly ground black pepper |
Directions:
1. Heat the oil in a large pan and fry the onions for 4-5 minutes over a low heat until softened. Add the garlic, chopped tomatoes, harissa, cinnamon and stock. Bring to the boil, cover and simmer for 8-10 minutes.
2. Stir in the potatoes and bring back to the boil. Cover and simmer for 10 minutes. Stir in the pumpkin and baby corn, cover and cook for a further 5 minutes. Add the sugar snap peas and cherry tomatoes and simmer for 5 minutes until the tomatoes just start to collapse.
3. Mix the cornflour to a smooth paste with 4 tbsp of water and stir into the stew. Bring to the boil, stirring until thickened. Discard the cinnamon stick and scatter over the herbs. Season to taste.
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