Moroccan Pumpkin and Harissa Stew

READY IN: 1hr 20mins
Recipe by PinkCherryBlossom

harissa is often available in supermarkets but there are plenty of recipies here to make your own too.

Top Review by rosslare

Out of this world delicious sweet and hot stew with plenty vegetables, color and flavor. I am using berbere harissa, so just 2 ts made it rather hot.

Ingredients Nutrition


  1. heat the oil in a large pan. Fry onion and garlic bulb for 5 minutes.
  2. Add canned tomatoes, harissa, cinnamon and stock. Bring to boil, cover and simmer for 10 minutes.
  3. Add potatoes and bring to boil, simmer for another 10 minutes.
  4. Add pumpkin and baby corn and simmer for a further 5 minutes.
  5. Add peas and cherry toms and simmer for 5 minutes.
  6. Remove the bulb and carefully remove the flesh and mash well. Add mash back into pan.
  7. Season if desired. Mix cornflour with 2 tbsp water and add to pan. Bring to boil and stir until thickened.
  8. Remove cinnamon and add the mint and coriander.
  9. Serve with cous cous or crusty bread.

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