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“This colourful, soupy, stew is made from using harissa. It is available in tubes in most supermarkets - just like tomato puree. Serve with steamed couscous to soak up all the delicious soupy juices.”
1hr 5mins

Ingredients Nutrition


  1. Heat the oil in a large pan and fry the onions for 4-5 minutes over a low heat until softened. Add the garlic, chopped tomatoes, harissa, cinnamon and stock. Bring to the boil, cover and simmer for 8-10 minutes.
  2. Stir in the potatoes and bring back to the boil. Cover and simmer for 10 minutes. Stir in the pumpkin and baby corn, cover and cook for a further 5 minutes. Add the sugar snap peas and cherry tomatoes and simmer for 5 minutes until the tomatoes just start to collapse.
  3. Mix the cornflour to a smooth paste with 4 tbsp of water and stir into the stew. Bring to the boil, stirring until thickened. Discard the cinnamon stick and scatter over the herbs. Season to taste.

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