Moroccan Pumpkin And Harissa Stew Recipes

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MOROCCAN-STYLE VEGETABLE STEW WITH HARISSA YOGURT SAUCE



Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce image

Provided by Molly Stevens

Categories     Soup/Stew     Stew     Vegetarian     Yogurt     Low Cal     High Fiber     Dinner     Spinach     Chickpea     Carrot     Turnip     Family Reunion     Healthy     Green Onion/Scallion     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 23

Yogurt sauce:
1 cup (8 ounces) Greek-style yogurt*
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce**
1 garlic clove, minced
Coarse kosher salt
Vegetable stew:
Coarse kosher salt
1 pound carrots, peeled, cut into 1/2-to 3/4-inch pieces
1 3/4-pound turnip, peeled, cut into 1/2-to 3/4-inch pieces
3 tablespoons butter
1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup dry white wine
2 teaspoons all purpose flour
1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
1 5-ounce bag baby spinach
1 to 3 teaspoons fresh lemon juice

Steps:

  • For yogurt sauce:
  • Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • For vegetable stew:
  • Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.
  • Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.
  • Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.
  • A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
  • ** A spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.

MOROCCAN PUMPKIN AND HARISSA STEW



Moroccan Pumpkin and Harissa Stew image

harissa is often available in supermarkets but there are plenty of recipies here to make your own too.

Provided by PinkCherryBlossom

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
250 g baby onions, peeled
1/2 bulb of garlic
400 g chopped tomatoes
2 tablespoons harissa
1 cinnamon stick
900 ml vegetable stock
2 large baking potatoes, peeled and cut in wedges
450 g pumpkin, in wedges
150 g baby corn
150 g sugar snap peas
350 g cherry tomatoes
2 tablespoons cornflour
3 tablespoons chopped of fresh mint
1/4 cup coriander leaves

Steps:

  • 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.
  • Add potatoes and bring to boil, simmer for another 10 minutes.
  • Add pumpkin and baby corn and simmer for a further 5 minutes.
  • 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.
  • Season if desired. Mix cornflour with 2 tbsp water and add to pan. Bring to boil and stir until thickened.
  • Remove cinnamon and add the mint and coriander.
  • Serve with cous cous or crusty bread.

Nutrition Facts : Calories 212.6, Fat 7.7, SaturatedFat 1.1, Sodium 15.3, Carbohydrate 34.9, Fiber 5.8, Sugar 9.4, Protein 5.1

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