Pumpkin and Potato Stew

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 3 garlic cloves, crushed
• 400 g chopped tomatoes
• 2 tablespoons harissa
• 1 cinnamon stick
• 1 liter vegetable stock
• 2 large potatoes, cut into wedges
• 450 g pumpkin, cut into wedges, skinned and seeded
• 150 g baby corn
• 150 g sugar snap peas
• 300 g cherry tomatoes
• 2 tablespoons cornflour
• 50 g chopped of fresh mint
• 50 g chopped fresh coriander
• salt & freshly ground black pepper

1. Heat the oil in a large pan and fry the onions for 4-5 minutes over a low heat until softened.
2. Add the garlic, chopped tomatoes, harissa, cinnamon and stock.
3. Bring to the boil, cover and simmer for 8-10 minutes.
4. Stir in the potatoes and bring back to the boil.
5. Cover and simmer for 10 minutes.
6. Stir in the pumpkin and baby corn, cover and cook for a further 5 minutes.
7. Add the sugar snap peas and cherry tomatoes and simmer for 5 minutes until the tomatoes just start to collapse.
8. Mix the cornflour to a smooth paste with 4 tbsp of water and stir into the stew.
9. Bring to the boil, stirring until thickened.
10. Discard the cinnamon stick and scatter over the herbs.
11. Season to taste.

olive oil, onion, garlic, tomatoes, harissa, cinnamon, vegetable stock, potatoes, pumpkin, baby corn, sugar snap peas, cherry tomatoes, cornflour, mint, fresh coriander, salt

Taken from www.food.com/recipe/pumpkin-and-potato-stew-130245 (may not work)