Moroccan Pumpkin And Harissa Stew - cooking recipe

Ingredients

3 tablespoons olive oil
250 g baby onions, peeled
1/2 bulb of garlic
400 g chopped tomatoes
2 tablespoons harissa
1 cinnamon stick
900 ml vegetable stock
2 large baking potatoes, peeled and cut in wedges
450 g pumpkin, in wedges
150 g baby corn
150 g sugar snap peas
350 g cherry tomatoes
2 tablespoons cornflour
3 tablespoons chopped of fresh mint
1/4 cup coriander leaves

Preparation

heat the oil in a large pan. Fry onion and garlic bulb for 5 minutes.
Add canned tomatoes, harissa, cinnamon and stock. Bring to boil, cover and simmer for 10 minutes.
Add potatoes and bring to boil, simmer for another 10 minutes.
Add pumpkin and baby corn and simmer for a further 5 minutes.
Add peas and cherry toms and simmer for 5 minutes.
Remove the bulb and carefully remove the flesh and mash well. Add mash back into pan.
Season if desired. Mix cornflour with 2 tbsp water and add to pan. Bring to boil and stir until thickened.
Remove cinnamon and add the mint and coriander.
Serve with cous cous or crusty bread.