Name: Moroccan-style vegetable stew with harissa
Cook time: 405 min
Total time: 405 min
Yield: 4
Ingredients: 1 red onion (170g), chopped coarsely; 4 clove garlic, quartered; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon sweet paprika; 1 fresh long red chilli, chopped finely; 1/2 cup loosely packed fresh flat-leaf parsley leaves and stalks, chopped coarsely; 1 cup loosely packed fresh coriander leaves and stalks, chopped coarsely; 2 cup (500ml) vegetable stock; 4 baby eggplant (240g), chopped coarsely; 4 zucchini (360g), chopped coarsely; 2 parsnips (240g), chopped coarsely; 2 carrots (240g), halved lengthways, then halved crossways; 1/4 butternut pumpkin (500g), skin on, cut into 8 pieces; 2 potatoes (400g), quartered; 2 tablespoon honey; 1 cup (280g) greek-style yoghurt; 2 tablespoon mild harissa sauce; 1/3 cup loosely packed fresh coriander leaves, extra

Ingredients

1 red onion (170g), chopped coarsely

4 clove garlic, quartered

2 teaspoon ground cumin

2 teaspoon ground coriander

2 teaspoon sweet paprika

1 fresh long red chilli, chopped finely

1/2 cup loosely packed fresh flat-leaf parsley leaves and stalks, chopped coarsely

1 cup loosely packed fresh coriander leaves and stalks, chopped coarsely

2 cup (500ml) vegetable stock

4 baby eggplant (240g), chopped coarsely

4 zucchini (360g), chopped coarsely

2 parsnips (240g), chopped coarsely

2 carrots (240g), halved lengthways, then halved crossways

1/4 butternut pumpkin (500g), skin on, cut into 8 pieces

2 potatoes (400g), quartered

2 tablespoon honey

1 cup (280g) greek-style yoghurt

2 tablespoon mild harissa sauce

1/3 cup loosely packed fresh coriander leaves, extra

Method

1.Blend or process onion, garlic and spices until smooth. Combine paste with chilli, herbs and stock in a large jug.

2.Combine vegetables and stock mixture in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours. Stir in honey; season to taste.

3.Serve vegetables and sauce topped with yoghurt, harissa and extra coriander.

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Ingredients

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