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Root Vegetable Hotpot with Harissa
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- 25 g olive oil
- 80 g onions, quartered
- ½ Tbsp fresh thyme, leaves only
- 1 - 2 tsp harissa paste, to taste
vegetable stock cube (for 0.5 l), crumbled
or 1 tsp vegetable stock paste, homemade
- 600 g mixed root vegetables, peeled, cut in pieces (3-4 cm) (e.g. carrots, parsnips, swede, sweet potatoes, see tip)
- 400 g water
- 240 g tinned haricot beans, drained, rinsed (1 x 400 g tin)
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 5 g fresh parsley leaves, roughly chopped
- per 1 portion
- 774 kJ / 185 kcal
- 4.5 g
- 24.6 g
- 7.6 g