Harissa Vegetable Stew

14 ingredients
3 steps

Ingredients

  • 3 tbsp butter
  • 10 None shallots, halved
  • 6 cloves garlic, crushed
  • 2 tbsp flour
  • 2 cups vegetable stock
  • 2 lbs baby new potatoes, halved
  • 1 can (15 oz) crushed tomatoes
  • 2 tbsp harissa paste
  • 1 None cinnamon stick
  • 1/2 cup firmly packed fresh mint leaves
  • 1 lb yellow patty-pan squash, halved
  • 1/2 cup drained canned baby corn
  • 1/2 cup frozen peas
  • 8 oz cherry tomatoes, halved

Directions

  1. 1
    Heat butter in large saucepan on medium heat. Cook shallot and garlic, stirring, until shallot softens. Add flour; cook, stirring, 1 min.
  2. 2
    Add stock, 2 cups water, potato, undrained tomatoes, harissa, cinnamon and about 2/3 of the mint leaves to pan; bring to the boil. Reduce heat to low; simmer, uncovered, 30 mins.
  3. 3
    Add squash to pan; simmer, uncovered, 20 mins. Add corn, peas and cherry tomato; simmer, uncovered, 10 mins. Serve stew sprinkled with remaining mint.

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