Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup (8 ounces) Greek-style yogurt*
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon harissa sauce**
• 1 garlic clove, minced
• Coarse kosher salt
• Coarse kosher salt
• 1 pound carrots, peeled, cut into 1/2-to 3/4-inch pieces
• 1 3/4-pound turnip, peeled, cut into 1/2-to 3/4-inch pieces
• 3 tablespoons butter
• 1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons chopped fresh mint
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cup dry white wine
• 2 teaspoons all purpose flour
• 1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
• 1 5-ounce bag baby spinach
• 1 to 3 teaspoons fresh lemon juice

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →