Seven Vegetable Stew

Name: Seven Vegetable Stew
Ingredients: 1 tablespoon olive oil; 2 onions, in thin wedges; 3 garlic cloves, sliced; 1/2 teaspoon paprika; 1 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1 cinnamon stick, about 6 cm; 1 orange, juice and zest of; 1 teaspoon harissa; 4 carrots, matchsticked; 450 g small okra; 450 g butternut squash, chunked; 450 g turnips, wedges; 850 ml hot vegetable stock; 2 (400 g) cans chopped tomatoes; 2 tablespoons tomato puree; 4 tablespoons clear honey; 2 (400 g) chickpeas, drained; 250 g ready-to-eat prunes; 1 tablespoon fresh coriander, chopped

20 ingredients

4 steps

Ingredients

1 tablespoon olive oil
2 onions, in thin wedges
3 garlic cloves, sliced
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cinnamon stick, about 6 cm
1 orange, juice and zest of
1 teaspoon harissa
4 carrots, matchsticked
450 g small okra
450 g butternut squash, chunked
450 g turnips, wedges
850 ml hot vegetable stock
2 (400 g) cans chopped tomatoes
2 tablespoons tomato puree
4 tablespoons clear honey
2 (400 g) chickpeas, drained
250 g ready-to-eat prunes
1 tablespoon fresh coriander, chopped

Directions

1

Heat the oil in a large saucepan and fry the onions over a low heat for 5 - 6 minutes. Add garlic, paprika, cumin, ginger and cinnamon stick and cook for another 2 minutes. Stir constantly.
2

Add orange zest and juice, harissa, carrots, okra, squash, turnips, stock, tomatoes and puree. Bring to boil and simmer uncovered for 25 minutes.
3

Add honey, chickpeas and prunes. Bring back to boil and simmer for 15 minutes.
4

Remove cinnamon and add coriander. Season if desired and serve with cous cous.