Moroccan Style Vegetable Stew With Harissa Yogurt Sauce
This is an excellent recipe, even you are not vegetarian, you will love it too.
Yield
6 servingsPrep
15 minCook
12 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the yogurt sauce: | |||
| 237 | ml |
greek yogurt
about 8 ounces |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
harissa sauce
|
* |
| 1 | clove |
garlic
minced |
|
| 1 | x |
kosher salt
coarse |
*
|
| For the vegetable stew: | |||
| 1 | x |
kosher salt
coarse |
*
|
| 453.6 | g |
carrots
peeled, cut into 1/2-to 3/4-inch pieces |
|
| 793.8 | g |
turnip
peeled, cut into 1/2-to 3/4-inch pieces |
|
| 45 | ml |
butter
|
|
| 414 | ml |
scallions, spring or green onions
coarsely chopped, about 1/2 pound |
|
| 3E+1 | ml |
italian parsley
chopped fresh |
|
| 3E+1 | ml |
mint leaves
fresh and chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
paprika
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
coriander
ground |
|
| 118 | ml |
white wine
dry |
*
|
| 1E+1 | ml |
all-purpose flour
|
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
drained, rinsed |
|
| 144.5 | ml/g |
baby spinach
|
*
|
| 15 | ml |
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.
