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Moroccan Style Vegetable Stew With Harissa Yogurt Sauce

 

This is an excellent recipe, even you are not vegetarian, you will love it too.
83

Yield

6

servings

Prep

15

min

Cook

12

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

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 ¾ pound turnip
peeled, cut into 1/2-to 3/4-inch pieces
3 tablespoons butter
1 ¾ cups scallions, spring or green onions
coarsely chopped, about 1/2 pound
2 tablespoons italian parsley
chopped fresh
2 tablespoons mint leaves
fresh and chopped
2 each garlic cloves
minced
1 teaspoon paprika
1 teaspoon cumin
ground
½ teaspoon coriander
ground
*
½ cup white wine
dry
*
2 teaspoons all-purpose flour
15 ounces chickpeas (garbanzo beans)
drained, rinsed
5 ounces baby spinach
*
3 teaspoons lemon juice
fresh

Directions

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 374g (13.2 oz)
Amount per Serving
Calories 26336% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 364mg 15%
Total Carbohydrate 13g 13%
Dietary Fiber 9g 38%
Sugars g
Protein 16g
Vitamin A 273% Vitamin C 55%
Calcium 18% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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