This is a lightweight and warmly spiced vegan, vegetable stew for a summer season day. Wash 500g of small potatoes, shake them dry, then slice them as thickly as a £1 coin. In a large, shallow pan heat 6 tbsp of olive oil over a reasonable warmth, then add the potatoes and prepare dinner for about 10 minutes, often turning them over and shifting them across the pan, till they're pale gold. Peel 4 cloves of garlic and slice them thinly.
Whereas the potatoes prepare dinner, halve 1 crimson pepper and take away its seeds, then reduce every half into 8 slices and add them to the pan with the potatoes, along with the sliced garlic. Halve 500g of combined tomatoes and add them to the pan, then strip 4 bushy thyme sprigs of their leaves and stir in with salt and somewhat floor black pepper.
Pour in 300ml of vegetable inventory and stir in 2 tsp of harissa paste. Let every part come to the boil, then decrease the warmth to a simmer and partially cowl with a lid. Depart to simmer for 20 minutes.
Chop a handful of basil or coriander leaves, as you would like, and stir in, then carry to the desk. Serves 2, generously
The quantity of harissa is as much as you. The quantity concerned right here offers a heat degree of chilli warmth, fragrant relatively than sizzling. Modify it to your personal style.
Use different chilli pastes, relying on what you've in your fridge.
You can also make this recipe extra substantial by serving it with steamed rice, however couscous is a good suggestion, too. I wish to fork chopped coriander or mint via the grain.
Comply with Nigel on Twitter @NigelSlater
Post a Comment