![Root Vegetable Hotpot with Harissa Root Vegetable Hotpot with Harissa](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/DA183F32-278D-4ACE-98AB-04C320DBAADB/Derivates/77901C3F-A68C-474E-8F8E-0C9F5A139E4A.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 25 g olive oil
- 80 g onions, quartered
- ½ Tbsp fresh thyme, leaves only
- 1 - 2 tsp harissa paste, to taste
-
1
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
- Nutrition
- per 1 portion
- Calories
- 774 kJ / 185 kcal
- Protein
- 4.5 g
- Carbohydrates
- 24.6 g
- Fat
- 7.6 g
Alternative recipes
Show allSpanakopita
2hod. 10min
Mediterranean Courgette Fritters and Salsa
30 Min
Chana Masala
45 Min
Baby-friendly Chickpea and Butter Bean Patties
1 Std. 20 Min
Garlic and White Bean Stew
50 Min
Coconut and Spinach Dahl
50 Min
Black Bean and Avocado Wrap
15min
Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil
30 Min
Beetroot and Halloumi Burgers
1 Std.
Cheeseboard Spaghetti
45 Min
Spiced Potato Salad with Herb Yoghurt, Watercress and Peas
45 Min
Sweet Potato Curry
30 Min