Hearty winter vegetable stew with Leeks and Harissa

Leek & Winter Veg Stew with Harissa

Serves: 2 (with leftovers for lunch)

Hearty winter vegetable stew with Leeks and Harissa10 minutes

Hearty winter vegetable stew with Leeks and Harissa30 minutes

1 tbsp olive oil
4 large cloves garlic, minced
1 leek, diced
2 baking potatoes OR 4 Jersey potatoes, 3cm chunks
1 red pepper, cut into 3cm chunks
1 tbsp tomato purée with splash water
300ml passata
800ml boiling water + stock cube 
1 heaped tbsp harissa paste
1 tbsp smoked paprika
1 tsp salt
½ tsp cumin 
1 tsp sage

Start by frying the chopped leek in the olive oil for a few minutes before adding the garlic and chopped peppers.

Add the chopped potato and the herbs and spices, tomato purée and a dash of water, and allow to cook on a high heat for a further 3 minutes.

Add the vegetable stock, passata and harissa and pop a lid on. Leave to bubble away for around 25 minutes.

Season again and add a little more water if needed. Taste test and add more harissa if needed for spice.

To serve, garnish with your favourite fresh herbs, a drizzle of harissa and a spoonful of plant-based creme fraîche or cream.

If you don’t have any Harissa paste, try our simple ‘cheat’ Harissa recipe below.

Homemade cheat Harissa

1 roasted pepper (antipasti jar)
1 small clove garlic
1 tbsp smoked paprika
½ tsp cumin 
100g vine tomatoes
½ cup olive oil
Large pinch salt
1 tsp coriander seeds 


Simply blend all of the ingredients together and mix 2 – 3 tbsp into the stew

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