Name: Harissa and mint vegetable stew
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 4
Ingredients: 40 gram butter; 10 (250g) shallots, halved; 6 clove garlic, crushed; 2 tablespoon plain (all-purpose) flour; 2 cup (500ml) vegetable stock; 2 cup (500ml) water; 1 kilogram baby new potatoes, halved; 400 gram canned crushed tomatoes; 2 tablespoon harissa paste; 1 cinnamon stick; 1/2 cup fresh mint leaves, firmly packed; 500 gram yellow patty-pan squash, halved; 115 gram baby corn; 1/2 cup (60g) frozen peas; 250 gram cherry tomatoes, halved

Harissa and mint vegetable stew

Hearty and warming, this harissa and mint spiced veggie stew is the ultimate comfort food for a cool Winter evening in.

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Serves 4

Prep

25M

Cook

1H 5M

Total

1H 30M

Ingredients

40 gram butter

10 (250g) shallots, halved

6 clove garlic, crushed

2 tablespoon plain (all-purpose) flour

2 cup (500ml) vegetable stock

2 cup (500ml) water

1 kilogram baby new potatoes, halved

400 gram canned crushed tomatoes

2 tablespoon harissa paste

1 cinnamon stick

1/2 cup fresh mint leaves, firmly packed

500 gram yellow patty-pan squash, halved

115 gram baby corn

1/2 cup (60g) frozen peas

250 gram cherry tomatoes, halved

Method

1.Heat butter in large saucepan, cook shallot and garlic, stirring, until shallot softens. Add flour, cook, stirring, 1 minute.

2.Add stock, water, potato, undrained tomatoes, harissa, cinnamon and about two-thirds of the mint leaves to pan, bring to the boil. Reduce heat, simmer, uncovered, 30 minutes.

3.Add squash to pan, simmer, uncovered, 20 minutes. Add corn, peas and cherry tomato, simmer, uncovered, 10 minutes. Season to taste. Serve stew sprinkled with remaining mint.

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