Moroccan-style vegetable stew with harissa
Slowcooked Moroccan-style vegetables that will melt in your mouth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 red onion (170g), chopped coarsely
- 4 cloves garlic, quartered
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons 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 cups (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 tablespoons honey
- 1 cup (280g) greek-style yoghurt
- 2 tablespoons mild harissa sauce
- 1/3 cup loosely packed fresh coriander leaves, extra
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