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Beetroot Stew With Harissa Recipe

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4.4 from 2 reviews

This vibrant Beetroot Stew with Harissa is a comforting and flavorful vegan dish combining tender beetroot, carrots, baby potatoes, and aromatic spices simmered in vegetable stock with the spicy warmth of rose harissa. Enhanced by optional creamy vegan yoghurt and crispy roasted chickpeas, it offers a perfect balance of earthy, spicy, and fresh flavors, making it a hearty meal ideal for any season.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 200 g Beetroot, including stems and leaves
  • 100 g Carrots
  • 70 g Baby Potatoes
  • 50 g Onions
  • 100 g Plum tomatoes
  • 5 g Garlic (one clove)

Spices and Seasonings

  • 1 tsp Rose harissa
  • 1 Bay Leaf
  • 1 tsp Coriander seeds
  • 6 Peppercorns
  • 1 tsp Salt

Liquids and Oils

  • 500 ml Vegetable Stock
  • 1 tbsp Olive Oil

Optional Garnish

  • 2 tbsp Vegan Yoghurt
  • 50 g Crispy chickpeas (boiled chickpeas mixed with oil and cumin powder, then roasted)

Instructions

  1. Prepare the aromatics: Finely chop the onion and garlic to release their flavors during cooking.
  2. Prepare the beetroot: Peel and cut the beetroot into quarters, also chopping the stems and leaves for later use.
  3. Prep the carrots: Wash and cut the carrots lengthwise in half, then slice into thin approximately 1mm slices for even cooking.
  4. Prep the potatoes: Cut the baby potatoes in half to ensure they cook evenly along with the other vegetables.
  5. Prepare the tomatoes: Roughly chop the plum tomatoes to add texture and depth to the stew.
  6. Heat the pot: Heat olive oil in a pot over medium heat. Add the bay leaf and whole peppercorns to infuse the oil with aroma.
  7. Sauté onion and garlic: Add the chopped onions and garlic to the pot and fry until they become soft and fragrant, forming a flavor base.
  8. Add spices and tomatoes: Stir in the coriander seeds, then add the chopped tomatoes. Fry the tomatoes for about 2 minutes to release their juices.
  9. Add beetroot and stock: Introduce the beetroot pieces, vegetable stock, and salt. Cover the pot and bring it to a hard boil, then reduce heat to simmer and cook for 15 minutes or until beetroot is almost tender—check by poking with a knife.
  10. Add carrots and potatoes: Stir in the carrots and potatoes, then cook for another 10 minutes or until the potatoes are cooked through, checking similarly with a knife.
  11. Finish stew with stems and harissa: Add the chopped beetroot stems and rose harissa, then simmer uncovered over medium-low heat for an additional 10 minutes to meld flavors.
  12. Prepare crispy chickpeas (optional): For garnish, toss boiled chickpeas with a dash of oil and cumin powder or your chosen spice. Roast in an oven preheated to 180ºC (350ºF) for 10 minutes on a baking tray until crispy.
  13. Serve: Ladle the stew into bowls, adding a dollop of vegan yoghurt and sprinkle crispy chickpeas on top if using, for added flavor contrast and texture.

Notes

  • Check the tenderness of the beetroot and potatoes by piercing them with a knife; they should be tender but not mushy.
  • Rose harissa adds gentle heat and floral notes – adjust amount according to spice preference.
  • The crispy chickpeas add texture and depth; similarly, vegan yoghurt adds creaminess, making them highly recommended but optional.
  • Use fresh vegetable stock for best flavor, or vegetable broth could be substituted.
  • This stew can be reheated and tastes even better the next day as flavors meld.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Find it online: https://recipesvibe.com/beetroot-stew-with-harissa-recipe/