Moroccan Pumpkin and Harissa Stew

Name: Moroccan Pumpkin and Harissa Stew
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 tbsp olive oil; 250 g baby onions; 0.5 bulb of garlic; 400 g chopped tomatoes; 2 tbsp harissa; 1 cinnamon stick; 900 ml vegetable stock; 2 large baking potatoes; 450 g pumpkin; 150 g baby corn; 150 g sugar snap peas; 350 g cherry tomatoes; 2 tbsp cornflour; 3 tbsp chopped of fresh mint; 0.25 cup coriander leaves

Pumpkin, tomatoes and baking potatoes come together in this stew, fragrant with harissa and cinnamon and simmered on the stove. Serve with cous cous or crusty bread.

1 hr 20 min · Serves 6 · Medium

Method

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Time: Prep 40 min · Cook 40 min · 80 min total
Difficulty: medium

1
Heat the oil in a large pan. Fry onion and garlic bulb for 5 minutes. Add canned tomatoes, harissa, cinnamon and stock. Bring to boil, cover and simmer for 10 minutes.
2
Add potatoes and bring to boil, simmer for another 10 minutes. Add pumpkin and baby corn and simmer for a further 5 minutes.
3
Add peas and cherry toms and simmer for 5 minutes. Remove the bulb and carefully remove the flesh and mash well. Add mash back into pan.
5 min
4
Season if desired. Mix cornflour with 2 tbsp water and add to pan. Bring to boil and stir until thickened.
5
Remove cinnamon and add the mint and coriander. Serve with cous cous or crusty bread.