Hearty winter vegetable stew with Leeks and Harissa
Serves: 2
Ingredients
1 tbsp olive oil
4 large cloves garlic, minced
1 leek, diced
2 baking potatoes OR 4 Jersey potatoes, 3cm chunks
1 red pepper, cut into 3cm chunks
1 tbsp tomato purée with splash water
300ml passata
800ml boiling water + stock cube
1 heaped tbsp harissa paste
1 tbsp smoked paprika
1 tsp salt
½ tsp cumin
1 tsp sage
Method
Start by frying the chopped leek in the olive oil for a few minutes before adding the garlic and chopped peppers.
Add the chopped potato and the herbs and spices, tomato purée and a dash of water, and allow to cook on a high heat for a further 3 minutes.
Add the vegetable stock, passata and harissa and pop a lid on. Leave to bubble away for around 25 minutes.
Season again and add a little more water if needed. Taste test and add more harissa if needed for spice.
To serve, garnish with your favourite fresh herbs, a drizzle of harissa and a spoonful of plant-based creme fraîche or cream.
If you don’t have any Harissa paste, try our simple ‘cheat’ Harissa recipe below.
Homemade cheat Harissa
1 roasted pepper (antipasti jar)
1 small clove garlic
1 tbsp smoked paprika
½ tsp cumin
100g vine tomatoes
Credit: www.britishleeks.co.uk