Recipe by Lene
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.
- 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 of fresh mint
- 50 g chopped fresh coriander
- salt & freshly ground black pepper
Directions See How It's Made
- 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.
- 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.
- 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.