Moroccan Style Vegetable Stew With Harissa Yogurt Sauce

This is an excellent recipe, even you are not vegetarian, you will love it too.

30 minutes Prep: 15 minutes Cook: 12 minutes

263 calories per serving view nutrition facts

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For the yogurt sauce:
1	cup	greek yogurt	about 8 ounces
1	tablespoon	olive oil, extra-virgin
1	teaspoon	harissa sauce
1	clove	garlic	minced
1	x	kosher salt	coarse

For the vegetable stew:
1	x	kosher salt	coarse
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 3/4	cups	scallions, spring or green onions	coarsely chopped, about 1/2 pound
2	tablespoons	italian parsley	chopped fresh
2	tablespoons	mint	fresh and chopped
2	each	garlic cloves	minced
1	teaspoon	paprika
1	teaspoon	cumin	ground
1/2	teaspoon	coriander	ground
1/2	cup	white wine	dry
2	teaspoons	flour, all-purpose
15	ounces	chickpeas (garbanzo beans)	drained, rinsed
5	ounces	baby spinach
3	teaspoons	lemon juice	fresh

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.

Serving Size 374g

Amount per Serving

Calories 263 36% of calories from fat