Harissa And Mint Vegetable Stew

• 3 tbsp butter
• 9 oz shallots, halved
• 6 cloves garlic, minced
• 2 tbsp flour
• 2 cups vegetable stock
• 2 1/4 lb baby new potatoes, halved
• 1 (13.5 oz) can chopped tomatoes
• 2 tbsp harissa paste
• 1 None cinnamon stick
• 1/4 cup fresh mint leaves
• 1 lb pattypan squash, halved
• 4 oz baby corn
• 2 oz frozen peas
• 9 oz cherry tomatoes, halved

1. Heat butter in a large saucepan over medium heat. Cook shallots and garlic, stirring, until shallots have softened. Add flour and cook, stirring, for 1 min. Add stock, potatoes, tomatoes, harissa, cinnamon and 2/3 of the mint. Add 2 cups water and bring to a boil. Reduce heat and simmer for 30 mins.
2. Add squash and simmer for 20 mins. Add corn, peas and cherry tomatoes. Simmer for 10 mins. Season to taste. Serve stew sprinkled with remaining mint.

butter, shallots, garlic, flour, vegetable stock, baby new potatoes, tomatoes, paste, cinnamon stick, fresh mint, pattypan squash, baby corn, frozen peas, cherry tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/34289 (may not work)