Moroccan-style vegetable stew with harissa

Name: Moroccan-style vegetable stew with harissa
Total time: 405 min
Ingredients: 1 red onion (170g), chopped coarsely; 4 clove garlic, quartered; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon sweet paprika; 1 fresh long red chilli, chopped finely; 1/2 cup loosely packed fresh flat-leaf parsley leaves and stalks, chopped coarsely; 1 cup loosely packed fresh coriander leaves and stalks, chopped coarsely; 2 cup (500ml) vegetable stock; 4 baby eggplant (240g), chopped coarsely; 4 zucchini (360g), chopped coarsely; 2 parsnips (240g), chopped coarsely; 2 carrots (240g), halved lengthways, then halved crossways; 1/4 butternut pumpkin (500g), skin on, cut into 8 pieces; 2 potatoes (400g), quartered; 2 tablespoon honey; 1 cup (280g) greek-style yoghurt; 2 tablespoon mild harissa sauce; 1/3 cup loosely packed fresh coriander leaves, extra

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Slowcooked Moroccan-style vegetables that will melt in your mouth.

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Ingredients

1 red onion (170g), chopped coarsely
4 clove garlic, quartered
2 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoon sweet paprika
1 fresh long red chilli, chopped finely
1/2 cup loosely packed fresh flat-leaf parsley leaves and stalks, chopped coarsely
1 cup loosely packed fresh coriander leaves and stalks, chopped coarsely
2 cup (500ml) vegetable stock
4 baby eggplant (240g), chopped coarsely
4 zucchini (360g), chopped coarsely
2 parsnips (240g), chopped coarsely
2 carrots (240g), halved lengthways, then halved crossways
1/4 butternut pumpkin (500g), skin on, cut into 8 pieces
2 potatoes (400g), quartered
2 tablespoon honey
1 cup (280g) greek-style yoghurt
2 tablespoon mild harissa sauce
1/3 cup loosely packed fresh coriander leaves, extra