| 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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