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Recipes

Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

By Molly Stevens
Image may contain Plant Food Vegetable and Produce

Recipe information

  • Yield

    6 Servings

Ingredients

yogurt sauce

1

cup (8 ounces) Greek-style yogurt*

1

tablespoon extra-virgin olive oil

1

teaspoon harissa sauce**

1

garlic clove, minced

Coarse kosher salt

vegetable stew

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

Need to make a substitution?

Preparation

  1. yogurt sauce

    Step 1

    Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.

  2. vegetable stew

    Step 2

    Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.

    Step 3

    Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.

    Step 4

    Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

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