2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
300 g (10 oz) swede, diced
1 red pepper., cored, deseeded and chopped
3 garlic cloves, finely chopped
200 g (7 oz) frozen broad beans
400 g (13 oz) can chopped tomatoes
3 teaspoons harissa
1 teaspoon ground turmeric
2 cm (4 inch) piece of fresh root ginger, peeled and finely chopped
250 ml (8 fl oz) vegetable stock
125 g (4 oz) okra, thickly sliced
salt and pepper
torn mint leaves, to garnish
prepared couscous, flavoured with olive oil, lemon juice and sultanas, to serve


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes cr until lightly browned.
2.Add the carrots and swede to the pan with the red pepper, garlic, beans and tomatoes
3.Mix in the harissa, turmeric and ginger, then pour on the stock and season with salt and pepper. Bring to the boil, stirring.
4.Spoon the mixture into the slow cooker pot and press the vegetables beneath the surface of the stock.
5.Cover and cook on low for 6-8 hours or until the root vegetables are tender.
6.Stir in the okra, cover and cook on high for 15-20 minutes or until the okra are tender but still bright green.
7.Garnish with torn mint leaves and serve with couscous flavoured with olive oil, lemon juice and sultanas.

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