Source: dLife

A colorful Moroccan vegetable stew made with harissa.

Servings

2 tbsp olive oil
1 large onion , roughly chopped
3 medium garlic cloves , crushed
15 oz canned whole peeled tomatoes , chopped
2 tbsp harissa
1 cinnamon sticks
4 cup low sodium vegetable broth
1 small potatoes , cut into wedges
16 oz fresh cubed pumpkin , peeled, seeded (or other winter squash)
4 oz baby corn
4 oz sugar snap peas
12 oz fresh cherry tomatoes , chopped
3 tbsp whole wheat flour
1 oz fresh cilantro , small handful, chopped
1 pinch salt (to taste)
0.5 oz fresh mint , small handful, chopped
1 pinch black pepper (to taste)

1 In large pan, heat oil over medium-low. Add onions and sauté 4-5 minutes until softened.
2 Add garlic, chopped tomatoes, harissa, cinnamon and stock. Bring to boil.
3 Reduce heat, cover, simmer 8-10 minutes.
4 Add potatoes, return to boil.
5 Reduce heat, cover, simmer 10 minutes.
6 Stir in pumpkin and baby corn, cover, cook 5 minutes.
7 Add sugar snap peas and cherry tomatoes, simmer 5 minutes, until tomatoes just begin to collapse.
8 Whisk cornstarch with 4 tablespoons of water to form smooth paste. Stir into stew.
9 Bring to boil, stirring until thickened.
10 Discard cinnamon stick, ladle into serving bowls, garnish with fresh mint.
11 Season with salt and pepper to taste.