Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : 4

How to Make It

Step 1    

Heat the olive oil in a large nonstick saucepan over medium heat. Add the onion and cook, stirring, for 5–6 minutes, until golden brown. Add three-quarters of the parsley, three-quarters of the garlic, the paprika, and 1 tablespoon water and stir to combine. Then add the stock, carrots, and potatoes. Cover the pan and cook for about 10 minutes, until the carrots are tender.

Step 2    

Add the zucchini, eggplant, green beans, and fava beans to the saucepan. Cover the pan and cook for 25–30 minutes, until all the vegetables are tender.

Step 3    

Season to taste with salt, freshly ground black pepper, and cayenne pepper. Sprinkle with the remaining parsley and garlic, and serve with couscous and harissa.

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