Moroccan Pumpkin And Harissa Stew

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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 fresh mint
• 1/4 cup coriander leaves

Recipe

• 1 heat the oil in a large pan. fry onion and garlic bulb for 5 minutes.
• 2 add canned tomatoes, harissa, cinnamon and stock. bring to boil, cover and simmer for 10 minutes.
• 3 add potatoes and bring to boil, simmer for another 10 minutes.
• 4 add pumpkin and baby corn and simmer for a further 5 minutes.
• 5 add peas and cherry toms and simmer for 5 minutes.
• 6 remove the bulb and carefully remove the flesh and mash well. add mash back into pan.
• 7 season if desired. mix cornflour with 2 tbsp water and add to pan. bring to boil and stir until thickened.
• 8 remove cinnamon and add the mint and coriander.
• 9 serve with cous cous or crusty bread.