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

1. Start by frying the chopped leek in the olive oil for a few minutes before adding the garlic and chopped peppers.

2. 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.

3. Add the vegetable stock, passata and harissa and pop a lid on. Leave to bubble away for around 25 minutes.

4. Season again and add a little more water if needed. Taste test and add more harissa if needed for spice.

5. 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