This recipe was a happy accident.  I needed to use up some root veg that I had and wanted to do something different instead of roasting and the result was this dish.  When I first made it, I put in about 500ml of stock but it was too watery for my liking, I prefer a thicker stew so lessened the amount of liquid the next time I made it and preferred it.

When I first started cooking if a dish didn’t work the first time, that it was it, I thought I was a failure, shouldn’t venture into the kitchen, I should stick to what I know ie spaghetti Bolognese.  Now, however, if a dish doesn’t work first time, I think about what I could to make it better, what ingredients to switch about, do timings or measurements need to be different, it’s all a learning experience.

Back to this stew, I think any root vegetables would work, the key is to cut them all approximately the same size so they are all done at the same time (that being said I’m not a fan of really soft carrots, don’t know what it is but a soft, mushy carrot is just not for me! I tend to cut them a bit chunkier to help retain some bite).

Serves 4-6

Ingredients

-1 tbsp. rapeseed oil or olive oil

-1 large red onion diced

-2 medium sweet potatoes, peeled and cut into chunks

-2 large carrots, peeled and cut into large chunks

-2 parsnips, peeled and cut into chunks

-1 to 2 tsp. harissa paste

-1 400g tin chopped tomatoes

-2 tbsp. tomato puree mixed with 1 cup of water

-1 400g can of cannellini beans, drained and rinsed

-1 handful of dates, roughly chopped

-salt and pepper to taste

How To Make

In a large casserole dish, heat the oil over a medium heat and add the onion.  Cook the onion slowly until it becomes translucent and soft.

Add the chopped vegetables and the harissa paste.  I started with 1 heaped teaspoon and added a bit more later.  Stir well to coat the vegetables.

Add the tomatoes, tomato puree and water and bring to the boil.

Stir well and reduce heat to very low, so the liquid is barely bubbling.  Cover the casserole dish and leave over the low heat for 40 minutes, stirring occasionally.

Add the cannellini beans and chopped dates, stir well and increase heat slightly.  Cook uncovered for 15-20 minutes or until the vegetables are fork tender.

Season with salt and pepper to taste.

Serve on its own or with some quinoa.

Enjoy 🙂