| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | North African | Veg03 | 4 | servings |
INGREDIENTS
| 1 | lb | Tomatoes; peeled |
| And quartered | ||
| 1 | lb | New potatoes; see pantry |
| 4 | Shallots | |
| 2 | Fennel bulbs; trimmed and sliced | |
| 2 | Garlic cloves; crushed | |
| 1 | Red bell pepper | |
| 2 | ts | Harissa paste |
| 1 | Strip orange peel | |
| 1 | Bay leaf | |
| 2/3 | c | Vegetable stock |
| 2 | tb | Sun-dried tomato pesto |
| 2 | Red serrano chiles; roasted and chopped | |
| Salt | ||
| Freshly ground black pepper | ||
| Fresh flat-leaf parsley; optional garnish | ||
| 1 | oz | Dried chile peppers |
| Warm water | ||
| 2 | tb | Fresh cilantro |
| 1 | tb | Fresh mint |
| 1 | pn | Salt |
| 1 | Clove garlic | |
| 1 | tb | Olive oil; or more as needed |
INSTRUCTIONS
HARRISA PASTE Place all except tomato pesto and Chiles, into a saucepan; bring to a boil and simmer for 25 minutes. Mix the sun-dried tomato pesto with the Chiles, stir into the stew and serve with crusty bread. NUTRITION: estimated by Mastercook 236 cals, 8g fat (30% cff) NOTES : A mild chile dish with just a hint of fire: a good introduction to spicy food. ~~PANTRY ~Harissa paste is one of the great ingredients of North African and Middle Eastern cooking. You can buy ready-made in jars or cans or you can make your own. Soak the dried chiles in warm water for 1 hours. Drain and puree with fresh cilantro and mint, a pinch of salt, some garlic and enough oil to produce a thick paste. ~Fingerlings or red-skinned salad potatoes may be used in this recipe. Recipe by: Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed) Converted by MM_Buster v2.0l.
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