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Slow cooker harissa vegetable stew
Fruit and vegetables
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
about 100g/3½oz
kale
, thick stalks discarded and roughly chopped
freshly cooked couscous, rice or
jacket potatoes
Tins, packets and jars
2 x 400g tins butterbeans (or other white beans)
400g tin
chopped tomatoes
Cooking ingredients
3 tbsp
harissa
1 tbsp dried
oregano
or mixed herbs
1 tbsp
honey
400ml/14fl oz
vegetable stock
2 tbsp
tomato purée
salt and freshly ground
black pepper
Dairy, eggs and chilled
plain
yoghurt
Back to recipe
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