A healthy spicy stew of mixed root vegetables cooked Moroccan-style with harissa paste and tomatoes. Great for vegetarians or a simple main course for the family.
- 1 tablespoon olive oil
- 2 onions, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 2 tablespoons tomato purée
- 2 tablespoons harissa paste
- 4 carrots, peeled and halved lengthways
- 3 parsnips, peeled and halved lengthways
- 2 sweet potatoes, peeled and each cut into 4
- 300g (10oz) butternut squash, peeled, deseeded and cut into 2.5cm (1in) chunks
- 600ml (1 pint) hot vegetable stock
- Salt and freshly ground black pepper
- 400g can chickpeas, drained
- 400g can chopped tomatoes
- 2 tablespoons chopped fresh coriander leaves
Heat the oil in the casserole dish and fry the onions for 5 minutes, to soften but not brown.
Add the garlic, tomato purée and harissa paste and cook for 1 min.
Add the carrots, parsnips, sweet potatoes and butternut squash. Pour in the stock and season. Cover and simmer for 25 mins until the vegetables are tender.
Stir in the chickpeas and canned tomatoes and warm through for 5 mins. Serve sprinkled with fresh coriander.
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You can add celeriac rather than parsnips, and use beans instead of chickpeas