Slow cooker harissa vegetable stew

This is made possible by BBC Foods!

Ingredients

• 400g/14oz parsnips, trimmed, peeled, woody core removed and cut into short batons
• 2 onions, red, white or a mixture, cut into very thin wedges
• 4 large carrots, peeled and cut into 2cm/¾in slices
• 2 x 400g tins butterbeans (or other white beans)
• 3 tbsp harissa
• 1 tbsp dried oregano or mixed herbs
• 1 tbsp honey
• 400g tin chopped tomatoes
• 400ml/14fl oz vegetable stock
• 2 tbsp tomato purée
• about 100g/3½oz kale, thick stalks discarded and roughly chopped
• salt and freshly ground black pepper

To serve

• freshly cooked couscous, rice or jacket potatoes
• plain yoghurt

Method

Before starting this, make sure to turn the slow cooker onto the highest setting!

1. Add the parsnips, onions and carrots.

2. Drain one of the tins of butterbeans and tip into the slow cooker with the other tin of beans and its liquid.

3. Add the harissa, oregano, honey, chopped tomatoes, stock and tomato purée. Season generously with salt and pepper and stir.

4. Cook for 3 hours on high or 5 hours on low, maybe longer if needed.

5. Stir in the kale, cover the slow cooker with the lid and leave to soften for 5 minutes.

6. Season with salt and pepper and serve with couscous, rice or jacket potatoes and dollops of yoghurt.

Banner and Image Credit: BBC