Recipe: A smoky, spicy vegetable stew with onion relish and seasonal couscous

For 6 persons

While impatiently awaiting the arrival of spring produce from the South, let’s give root vegetables one last moment of glory. This vegetable stew, full of heat (spices), acidity (lemon) and sweetness (raisins), also includes smoked paprika, ginger, coriander and cinnamon. They play with the heat of harissa and cayenne pepper, which enhance the flavor of pearl onions, turnips, carrots and potatoes. You can buy pearl onions already peeled or peel them yourself by submerging them in boiling water for 2 minutes to loosen the skin. Allow the stew to simmer briefly with the canned tomatoes and chickpeas. Note that the heat of harissa paste varies greatly, so add it gradually until it matches your taste. While the stew cooks, prepare couscous and a sweet onion relish to complement the smoky, spicy and sweet dish.

STEW

• 2

  tablespoon of olive oil

• 8

  ounces large pearl onions, peeled

• 2

  medium-sized white turnips, each peeled and cut into 8 wedges

• 2

  teaspoons of smoked paprika

• 1

  teaspoon of harissa paste, or more, to taste

• 1

  teaspoon of ground ginger

• 1

  teaspoon of ground coriander

• 1

  teaspoon of ground cinnamon

• Pinch of cayenne pepper, or more, to taste

• 3

  medium carrots, cut into 1/2 inch slices

• 8

  small red or yellow cream or other small potatoes, cut in half

• 1

  can (about 15 ounces), diced tomatoes

• 1

  can (about 15 ounces) chickpeas, drained

• 1

  tablespoon of tomato paste

• ⅓

  cup of golden raisins

• 2

  cups of vegetable broth

• 1

  teaspoon of salt, plus more to taste

• Juice of 1/2 lemon

• 1½

  cups of uncooked pearl couscous

• 1½

  cups of water

• A handful of fresh coriander leaves (for decoration)

• 1. In a large pot over medium heat, heat the oil. Add the onions and turnips. Cook, stirring with a large metal cooking spoon, for 5 minutes or until lightly browned.

• 2. Stir in paprika, harissa paste, ginger, coriander, cinnamon and cayenne pepper. Cook and stir for 30 seconds to allow the spices to bloom.

• 3. Add the carrots and potatoes. Stir to coat with spices. Add the tomatoes, chickpeas, tomato paste, raisins, stock and salt. Bring to a boil, reduce heat and simmer for 15 to 20 minutes, or until vegetables are tender when pierced with a skewer. Add the lemon juice. Taste for seasoning and add more salt or harissa, if desired.

• 4. Meanwhile, cook the couscous: In a saucepan, combine the couscous, 1 1/2 cups of water and a pinch of salt. Bring to a boil over high heat. Reduce the heat, cover the pan and simmer for 8 to 10 minutes or until the couscous is tender and absorbs the water.

• 5. Divide the couscous among 4 shallow bowls. Pour the stew over the couscous and sprinkle with coriander. Serve with onion relish.

ONIONS

• 1

  tablespoon of unsalted butter

• 1

  large white onion, halved and thinly sliced

• ¼

  cup sliced ​​or slivered almonds

• ¼

  cup of golden raisins

• ½

  teaspoon of ground cinnamon

• Pinch of salt

• Juice of 1/2 lemon

• 1. In a skillet over medium heat, melt the butter. Add the onion and cook, stirring often, for 5 to 6 minutes or until it begins to brown.

• 2. Add the almonds, raisins, cinnamon and salt to the pan. Cook, stirring often, for an additional 5 to 8 minutes or until the onions are golden brown. Add the lemon juice, scrape the bottom of the pan to remove sediment, and taste for seasoning. Add more salt, if desired. Serve with the vegetable stew.

Sally Pasley Vargas

For 6 persons

While impatiently awaiting the arrival of spring produce from the South, let’s give root vegetables one last moment of glory. This vegetable stew, full of heat (spices), acidity (lemon) and sweetness (raisins), also includes smoked paprika, ginger, coriander and cinnamon. They play with the heat of harissa and cayenne pepper, which enhance the flavor of pearl onions, turnips, carrots and potatoes. You can buy pearl onions already peeled or peel them yourself by submerging them in boiling water for 2 minutes to loosen the skin. Allow the stew to simmer briefly with the canned tomatoes and chickpeas. Note that the heat of harissa paste varies greatly, so add it gradually until it matches your taste. While the stew cooks, prepare couscous and a sweet onion relish to complement the smoky, spicy and sweet dish.

STEW

1. In a large pot over medium heat, heat the oil. Add the onions and turnips. Cook, stirring with a large metal cooking spoon, for 5 minutes or until lightly browned.

2. Stir in paprika, harissa paste, ginger, coriander, cinnamon and cayenne pepper. Cook and stir for 30 seconds to allow the spices to bloom.

3. Add the carrots and potatoes. Stir to coat with spices. Add the tomatoes, chickpeas, tomato paste, raisins, stock and salt. Bring to a boil, reduce heat and simmer for 15 to 20 minutes, or until vegetables are tender when pierced with a skewer. Add the lemon juice. Taste for seasoning and add more salt or harissa, if desired.

4. Meanwhile, cook the couscous: In a saucepan, combine the couscous, 1 1/2 cups of water and a pinch of salt. Bring to a boil over high heat. Reduce the heat, cover the pan and simmer for 8 to 10 minutes or until the couscous is tender and absorbs the water.

5. Divide the couscous among 4 shallow bowls. Pour the stew over the couscous and sprinkle with coriander. Serve with onion relish.

ONIONS

1. In a skillet over medium heat, melt the butter. Add the onion and cook, stirring often, for 5 to 6 minutes or until it begins to brown.

2. Add the almonds, raisins, cinnamon and salt to the pan. Cook, stirring often, for an additional 5 to 8 minutes or until the onions are golden brown. Add the lemon juice, scrape the bottom of the pan to remove sediment, and taste for seasoning. Add more salt, if desired. Serve with the vegetable stew.Sally Pasley Vargas