Moroccan-Style Vegetable Stew With Harissa Yogurt Sauce Recipe

Name: Moroccan-Style Vegetable Stew With Harissa Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD:
2
Cover and chill.
3
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.
4
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.
5
Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.
6
**

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup (8 ounces) Greek-style yogurt*, 1 tablespoon extra-virgin olive oil, 1 teaspoon harissa sauce**, 1 garlic clove, minced, and more.

Yes, Moroccan-Style Vegetable Stew With Harissa Yogurt Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Style Vegetable Stew With Harissa Yogurt Sauce

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