This is a hearty, warming pot full of goodness. You can substitute the parsnips for swedes or celeriac and dial up the heat further with hot, smoked paprika or even a sprinkle of finely chopped, fresh red chili pepper. Served with herb-infused quinoa.
Makes enough for six
What you’ll need
For the stew
- 500g sweet potatoes
- 2 carrots
- 2 parsnips (Alternatively, use any root vegetable you like e.g. swede, celeriac, fennel)
- 2 tbsp light olive oil
- A pinch of sea salt and pepper
- 10g harissa seasoning
- 2 red onions, finely chopped
- 4 cloves garlic
- 2 tbsp smoked paprika
- 2 tbsp tomato purée
- 3 tbsp rose harissa paste
- 18g vegetable stock powder
- 1.2l water
- 100g kale
- 270g tin mixed beans
For the quinoa
- 200g red quinoa
- 200g white quinoa
- 10g vegetable stock powder
- 800ml water
- 2 tbsp chopped parsley
- 1 sprig thyme
- 1 tbsp chopped rosemary
- Sea salt and pepper, to taste
What to do
To make the stew
- Peel and chop the vegetables, keeping them chunky. Place them in a roasting tray with the oil, salt, pepper, and harissa seasoning. Roast at 190°C for around 30 minutes.
- While the vegetables are roasting, sauté the red onions and garlic until soft and slightly golden. Add the smoked paprika and tomato purée and allow to cook through again, then add the rose harissa paste. Finally, add the vegetable stock powder and water, and simmer for ten minutes.
- Once the vegetables are roasted, add them to the broth. Drain and rinse the mixed beans and roughly chop the kale, then add to the stew and serve with the herb-infused quinoa.
To make the quinoa
- Wash the quinoa in a fine sieve, then place into a pan with the water and vegetable stock.
- Simmer for around ten to 15 minutes until cooked and the liquid is absorbed.
- Fluff up the quinoa and add the chopped herbs, salt and pepper. Cover and allow to infuse for five minutes.