Name: Speedy vegetable stew with harissa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄4 piece Onion; to taste Cumin Ground; 135 g Tomato paste; to taste Paprika powder; 1⁄4 piece Zucchini; 0.7 cm Fresh ginger; 1 1⁄4 stalk Celery; 1 hand Fresh coriander; 1 3⁄4 Tbsp Olive oil (extra vierge); to taste Dried turmeric; 1⁄4 piece Broccoli; 35 g Black olives; 1⁄4 tsp Harissa; 50 g Tempeh

Nightshade

Celery

Julie van den Kerchove

Dinner

This Moroccan vegetable stew with harissa is nice and spicy and ready quickly. I usually make a triple serving and freeze half. Ideal for busy week nights!

Keto

Vegetarian

Vegan

Speedy vegetable stew with harissa

 Chop the onion and ginger. Heat the olive oil in a large cooking pot and sauté the chopped onion and ginger. Season with salt and pepper. 

 Cut the broccoli into smaller florets and the stem into cubes. If necessary, cook or steam the broccoli briefly in a second cooking pot to make the vegetable easier to digest, or add the broccoli raw to the onion. 

 Cut the white celery into strips and the zucchini into slices. Add to the cooking pot along with the tomato passata. Season with harissa, cumin, paprika, turmeric, pepper and salt. 

 Cover the pot with a lid and let the vegetables simmer for 5 to 10 minutes on a medium-low heat, until al dente. 

 Remove from the heat and mix the blanched broccoli (if you cooked it separately) and pitted olives through the vegetable stew. Serve with cubes of tempeh (or one to two soft-boiled eggs / other protein of your choice). 

 Finish with coriander. Also delicious with a few spoons of coconut yogurt. 

 TIP.  Serve this stew with zucchini noodles instead of slices of zucchini. • I used ¼ teaspoon of cumin powder, ½ teaspoon of smoked paprika and ½ teaspoon of turmeric to flavor the vegetables. 

Speedy vegetable stew with harissa

Speedy vegetable stew with harissa

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