With a sweet back note, a tickle of harissa heat and balancing freshness from lemon and coriander, this warming stew is a great vegan weeknight sharer. Try with giant or regular couscous, or vegan-friendly flatbread.
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Heat the oil in a medium cast-iron casserole or a large saucepan, then add the onion, coriander stalks and a pinch of salt. Cover and cook over a medium heat for 7 minutes until softened.
Stir in the sweet potatoes and apricots, then add the harissa. Stir to coat the potatoes and sizzle the harissa. Pour in the stock and tomatoes, breaking the tomatoes with a wooden spoon.
Cover, leaving a slight gap, then simmer for 25 minutes, until the sweet potatoes are tender and the sauce is rich. If it needs further reducing, leave the lid off for a few minutes.
Check the seasoning. Reserve 4 small sprigs of coriander, then roughly chop the coriander leaves and fold through the stew. Serve in bowls topped with a spoonful of oat fraiche, the coriander sprigs and couscous or flatbreads
If you don’t need the recipe to be vegan, swap the oat fraiche for Greek-style yogurt, crème fraîche or soured cream. You can also add a can of drained chickpeas to up the fibre and protein content. Giant couscous is made from wheat and when cooked, feels like tiny balls of pasta, giving lots of texture. Rinse 175g giant wholewheat ouscous, then cook according to pack instructions, using 800ml vegetable stock.