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Moroccan Style Vegetable Stew With Harissa Yogurt Sauce

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Submitted by happyzhangbo

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

YIELD

6 servings

PREP

15 min

COOK

12 min

READY

30 min

Ingredients

For the yogurt sauce
1 237
CUP ML GREEK YOGURT
about 8 ounces
1 15
TABLESPOON ML OLIVE OIL, EXTRA-VIRGIN
1 5
TEASPOON ML HARISSA SAUCE *
1 1
CLOVE CLOVE GARLIC
minced
1 1
X X KOSHER SALT
coarse *
For the vegetable stew
1 1
X X KOSHER SALT
coarse *
1 453.6
POUND G CARROTS
peeled, cut into 1/2-to 3/4-inch pieces
1 ¾ 793.8
POUND G TURNIP
peeled, cut into 1/2-to 3/4-inch pieces
3 45
TABLESPOONS ML BUTTER
1 ¾ 414
CUPS ML SCALLIONS, SPRING OR GREEN ONIONS
coarsely chopped, about 1/2 pound
2 3E+1
TABLESPOONS ML ITALIAN PARSLEY
chopped fresh
2 3E+1
TABLESPOONS ML MINT LEAVES
fresh and chopped
2 2
EACH EACH GARLIC CLOVES
minced
1 5
TEASPOON ML PAPRIKA
1 5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML CORIANDER
ground
½ 118
CUP ML WHITE WINE
dry *
2 1E+1
TEASPOONS ML ALL-PURPOSE FLOUR
15 433.5
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
drained, rinsed
5 144.5
OUNCES ML/G BABY SPINACH *
3 15
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 374g (13.2 oz)
Amount per Serving
Calories 263 36% 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?
Trans-fat Free, High Fiber
 

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