Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

Name: Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce
Yield: 6 Servings
Ingredients: 1 cup (8 ounces) Greek-style yogurt*; 1 tablespoon extra-virgin olive oil; 1 teaspoon harissa sauce**; 1 garlic clove, minced; Coarse kosher salt; Coarse kosher salt; 1 pound carrots, peeled, cut into 1/2- to 3/4-inch pieces; 1 3/4-pound turnip, peeled, cut into 1/2- to 3/4-inch pieces; 3 tablespoons butter; 1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups); 2 tablespoons chopped fresh Italian parsley; 2 tablespoons chopped fresh mint; 2 garlic cloves, minced; 1 teaspoon paprika; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 cup dry white wine; 2 teaspoons all purpose flour; 1 15-ounce can garbanzo beans (chickpeas), drained, rinsed; 1 5-ounce bag baby spinach; 1 to 3 teaspoons fresh lemon juice

By Molly Stevens

February 14, 2009

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