Slow cooker harissa vegetable stew

Name: Slow cooker harissa vegetable stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Moroccan, African
Ingredients: 400g/14oz parsnips, trimmed, peeled, woody core removed and cut into short batons; 2 onions, red, white or a mixture, cut into very thin wedges; 4 large carrots, peeled and cut into 2cm/¾in slices; 2 x 400g tins butterbeans (or other white beans); 3 tbsp harissa; 1 tbsp dried oregano or mixed herbs; 1 tbsp honey; 400g tin chopped tomatoes; 400ml/14fl oz vegetable stock; 2 tbsp tomato purée; about 100g/3½oz kale, thick stalks discarded and roughly chopped; salt and freshly ground black pepper; freshly cooked couscous, rice or jacket potatoes; plain yoghurt

Instructions

Prep:30minCook:2h

If you’re worried about the levels of heat in this dish – and different brands of harissa can vary in heat – just add 2 tablespoons to start with. Then assess the spiciness at the end when you check the seasoning and add as little or much of the final tablespoon as preferred.

Updated at: Thu, 21 Nov 2024 12:25:59 GMT