Harissa Vegetable Stew - cooking recipe

Ingredients

3 tbsp butter
10 None shallots, halved
6 cloves garlic, crushed
2 tbsp flour
2 cups vegetable stock
2 lbs baby new potatoes, halved
1 can (15 oz) crushed tomatoes
2 tbsp harissa paste
1 None cinnamon stick
1/2 cup firmly packed fresh mint leaves
1 lb yellow patty-pan squash, halved
1/2 cup drained canned baby corn
1/2 cup frozen peas
8 oz cherry tomatoes, halved

Preparation

Heat butter in large saucepan on medium heat. Cook shallot and garlic, stirring, until shallot softens. Add flour; cook, stirring, 1 min.
Add stock, 2 cups water, potato, undrained tomatoes, harissa, cinnamon and about 2/3 of the mint leaves to pan; bring to the boil. Reduce heat to low; simmer, uncovered, 30 mins.
Add squash to pan; simmer, uncovered, 20 mins. Add corn, peas and cherry tomato; simmer, uncovered, 10 mins. Serve stew sprinkled with remaining mint.