Traditional recipes

Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

Ingredients

Yogurt sauce

  • 1 cup (8 ounces) Greek-style yogurt*
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon harissa sauce**

Vegetable stew

  • 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
  • 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
  • 1/2 teaspoon ground coriander
  • 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

Recipe Preparation

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.

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.

Reviews Section

Watch the video: Worlds Best Breakfast Recipe - Shakshuka AKA Tomato Eggs (November 2020).