Hearty Winter Veg & Harissa Stew
A heart winter veg and harissa stew, plant based and delicious making the most of leeks now that they're in season. Easy with just a few key ingredients this can be batch cooked for the week.
Ingredients
- 1 tbsp olive oil
- 4 large cloves garlic minced
- 1 leek diced
- 2 baking potatoes / 4 jersey potatoes 3cm chunks
- 1 red pepper 3cm chunks
- 1 tbsp tomato purée with splash water
- 300 ml passata
- 800 ml boiling water + stock cube
- 1 heaped tbsp harissa paste
- 1 tbsp smoked paprika
- 1 tsp salt
- 1/2 tsp cumin
- 1 tsp sage
Instructions
- Start by frying off the chopped leek in the olive oil, fry for a few minutes before adding the garlic and chopped peppers
- Add in the chopped potato and add 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 pop 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 drizzle of harissa and a spoonful of plant based creme fraiche or cream
Notes
Homemade cheat ‘harissa’
1 roasted pepper (antipasti jar)
1 small clove garlic
1 tbsp smoked paprika
1/2 tap cumin
100g vine tomatoes
1/2 cup olive oil
Large pinch salt
1 tsp coriander seeds Method:
Simply blend all of the ingredients together and mix 2-3 tbsp into the stew
1 roasted pepper (antipasti jar)
1 small clove garlic
1 tbsp smoked paprika
1/2 tap cumin
100g vine tomatoes
1/2 cup olive oil
Large pinch salt
1 tsp coriander seeds Method:
Simply blend all of the ingredients together and mix 2-3 tbsp into the stew