Spiced winter root veg harissa stew

14 INGREDIENTS • 5 STEPS • 1HR

Spiced winter root veg harissa stew

Recipe

5.0

1 rating
A bowl of steaming, spiced root veg will go down a treat on a chilly night. This version comes together quickly thanks to our harissa paste and ready-chopped frozen root veg.
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A bowl of steaming, spiced root veg will go down a treat on a chilly night. This version comes together quickly thanks to our harissa paste and ready-chopped frozen root veg.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
4
1 pack
(600 g)
frozen root vegetables
100 g
M&S rose harissa paste
2 cloves
M&S Remarksable Value garlic, chopped
1 tin
(400 g)
M&S Italian chopped tomatoes
1 tin
(400 g)
chickpeas, rinsed, drained
200 ml
vegetable stock
60 g
M&S Collection soft eating apricots
100 g
prunes
2 packs
(250 g)
cauliflower rice
2 tbsp
toasted flaked almonds
to serve
4 tbsp
M&S natural yogurt
to serve
or dairy free alternative
60 g
Plant Kitchen Greek-style cubes in brine
to serve
1 handful
mint, chopped
to serve
1 handful
parsley, chopped
to serve

Nutrition per serving

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Calories
381kcal
Fat
9.3 g
Saturates
1.5 g
Sugars
18.1 g
Salt
1097.3 mg
Love This Recipe?
Add to plan
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Spiced winter root veg harissa stew
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
step 2
In a roasting tray, coat the vegetables (1 pack) in ¾ of the M&S rose harissa paste (100 g) Cook in the oven for 45 minutes, turning occasionally.
step 3
Meanwhile, heat 1 tbsp sunflower oil in a large pan over a medium heat. Fry the garlic (2 cloves) until fragrant, then add the remaining harissa paste.
step 4
Add the tomatoes (1 tin), chickpeas (1 tin), stock (200 ml), apricots (60 g) and prunes (100 g). Bring to the boil, then simmer before adding the roasted veg. Cook for 15 minutes, until the sauce is thick and the veg has softened. Add extra water if needed. Cook the rice (2 packs) according to the pack instructions.
step 5
Serve the tagine with the cauliflower couscous. Top with the toasted almonds (2 tbsp), a spoonful of yogurt (4 tbsp), crumbled Greek style cubes (60 g), mint (1 handful) and parsley (1 handful).
step 5 Serve the tagine with the cauliflower couscous. Top with the toasted almonds (2 tbsp), a spoonful of yogurt (4 tbsp), crumbled Greek style cubes (60 g), mint (1 handful) and parsley (1 handful).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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