Moroccan Vegetable Stew with Harissa Paste – Vermont Organic Farm | Cedar Circle Farm & Education Center

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups onion chopped
• 1 Tbsp garlic minced
• 1 tsp turmeric
• 1 cup roma tomatoes peeled and diced
• 5 cups vegetable or chicken stock
• 2 cups turnips or celeriac (or combination of both) peeled and cubed/chopped
• 1 1/2 cups carrots peeled and sliced
• 1 1/2 cups butternut squash peeled and cubed
• 2 cups cabbage chopped
• 1 cup garbanzo beans cooked (if canned, then rinse and drain)
• 1 cinnamon stick
• 1 tsp salt
• 1 tsp pepper
• 2 Tbsp harissa paste