Harissa Vegetable Stew

• 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

1. Heat butter in large saucepan on medium heat. Cook shallot and garlic, stirring, until shallot softens. Add flour; cook, stirring, 1 min.
2. 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.
3. Add squash to pan; simmer, uncovered, 20 mins. Add corn, peas and cherry tomato; simmer, uncovered, 10 mins. Serve stew sprinkled with remaining mint.

butter, shallots, garlic, flour, vegetable stock, baby new potatoes, tomatoes, paste, cinnamon stick, mint leaves, yellow patty, corn, frozen peas, cherry tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/29834 (may not work)