Hearty Winter Vegetable Harissa Stew
Ingredients
- 1 tbsp olive oil
- 4 large cloves garlic
- 1 leek
- 2 baking potatoes or 4 jersey potatoes
- 1 red pepper
- 1 tbsp tomato purée
- 300ml passata
- 800ml boiling water
- 1 stock cube
- 1 tbsp harissa
- 1 tbsp smoked paprika
- 1 tsp salt
- 1/2 tsp cumin
- 1 tsp sage
Harissa paste
- 1 roasted pepper (from antipasti jar)
- 1 small clove garlic
- 1 tbsp smoked paprika
- 1/2 tsp cumin
- 100g vine tomatoes
- 1/2 cup olive oil
- Large pinch salt
- 1 tsp coriander seeds
Preparation
Fry the chopped leek in the olive oil for a few minutes before adding the garlic and chopped peppers.
Add the chopped potato and the herbs and spices, the tomato purée and a dash of water and allow to cook on a high heat for a further 3 minutes.
Add the vegetable stock, passata and harissa and put a lid on, leave to bubble away for around 25 minutes.
Season again, add a little more water if needed, taste test adding more harissa if needed for spice.
Serve up and garnish with your favourite fresh herbs, a sprinkle of seeds and a drizzle of harissa on top too.
