Healing, healthy and flavourful describes this beetroot stew perfectly. It is simple and easy to make; you only need one pot. You may either like or dislike beetroot; if you are not keen on beetroot, don't give up on this stew. Give it a try, and you might become a convert, like my partner! Beetroots are healing; they strengthen the heart, improve circulation, purify the blood and benefit the liver. If that's not enough, just the colour of the beetroot will give you joy and lift your spirits.
The earthy flavour of the beetroot is lifted with a gentle kick from the rose harissa. I recommend the yoghurt garnish, as it combines all the flavours in this beetroot stew. The crispy chickpeas add a layer of texture and crunch. In all this, it is a comforting and warming meal and a perfect way to absorb all the goodness of the beetroot.
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Ingredients
- Beetroot
- Baby potato
- Chickpeas
- Red onion
- Garlic
- Plum tomato
- Carrots
- Harissa
- Vegetable stock
- Olive oil
- Salt
- Peppercorns
- Coriander seeds
See the recipe card for quantities.
Instructions
To begin, prepare your ingredients:
- Finely chop the onion and garlic.
- Peel and cut the beetroot into quarters. Chop the stems and leaves.
- Wash and cut the carrots in half, lengthwise, then slice them into approximately 1mm slices.
- Cut the baby potatoes in half.
- Roughly chop the tomatoes.
Heat the oil over medium heat, and add bay leaf and peppercorns.
Then add the chopped onions and garlic and fry until soft.
Add the coriander seeds, followed by the tomatoes. Fry for two minutes.
Then add the beetroot, vegetable stock and salt. Cover and bring to a hard boil. Reduce the heat to a simmer and cook for 15 minutes or until the beetroot is almost cooked. You can check this by poking the beetroot with a knife; if it easily goes through, it's nearly cooked.
Now add the carrots and potatoes and cook for 10 minutes or until the potatoes are cooked. Check in the same way you checked beetroot.
Add the beetroot stems and rose harissa and simmer for another 10 minutes uncovered over medium-low heat.
If you plan to use crispy chickpeas for garnish, mix boiled chickpeas, a dash of oil and cumin powder (or your spice choice) and roast in the oven at 180ºC for 10 minutes.
Garnish with crispy chickpeas and yoghurt (highly recommended).
Substitutions
You can substitute coriander seeds with either fennel seeds or cumin seeds.
Don't have fresh tomatoes? Use chopped tinned plum tomatoes.
I use my homemade rose harissa in this recipe, but, of course, you can buy harissa in the supermarket.
Variations
For this stew, I have chosen carrots and potatoes. You can add your choice of vegetables, like swede or turnips and even greens like spinach.
Storage
This stew can be stored in an airtight container for up to three days in the fridge.
Although this stew can be frozen, I do not recommend it, as the true benefit of the stew is when it's eaten fresh.
After a few days, the chickpeas will become a bit chewy, but this is fine as they still taste great and provide an alternative texture.
FAQ
Harissa is a popular condiment in North African and Middle Eastern cuisine. It is made from chillies, assorted spices and herbs, blended into a paste, and can be used in many different ways. I like to use it when I want to drop a flavour bomb into one of my dishes. It's a great way to give a dish a nice kick. If you want to make your own harissa, please check out my rose harissa recipe, which is made with rose petals. The rose petals introduce a sweetness to the harissa and help balance its fiery nature.
Related Recipes
Like stews? Try these:
Pairing
These are my favourite recipes to serve with this beetroot stew :
📖 Recipe
Beetroot Stew With Harissa
Ingredients
- 200 g Beetroot, including stems and leaves
- 100 g Carrots
- 70 g Baby Potatoes
- 50 g Onions
- 5 g Garlic one clove
- 1 teaspoon Rose harissa
- 500 ml Vegetable Stock
- 1 tablespoon Olive Oil
- 1 Bay Leaf
- 100 g Plum tomatoes
- 1 teaspoon Coriander seeds
- 6 Peppercorns
- 1 teaspoon Salt
- 2 tablespoon Vegan Yoghurt optional
- 50 g Crispy chickpeas optional
Instructions
- Finely chop the onion and garlic.
- Peel and cut the beetroot into quarters. Chop the stems and leaves.
- Wash and cut the carrots in half lengthwise and then slice into approximately 1mm thick slices.
- Cut the potatoes in half.
- Roughly chop the tomatoes.
- Heat the oil in a pot over medium heat, and add the bay leaf and peppercorns.
- Add the chopped onions and garlic and fry until soft.
- Add the coriander seeds, followed by the tomatoes.
- Fry the tomatoes for 2 minutes, then add the beetroot, vegetable stock and salt. Cover and bring to a hard boil, then reduce heat to simmer and cook for 15 minutes or until beetroot is almost cooked. You can check this by poking the beetroot with a knife; if it goes through easily, it is almost cooked.
- Now add carrots and potatoes and cook for a further 10 minutes or until the potatoes are cooked. Check in the same way you checked beetroot.
- Now add the beetroot stems and rose harissa and simmer for another 10 minutes uncovered over medium-low heat.
- If you plan to use crispy chickpeas for garnish, mix the boiled chickpeas, a dash of oil and cumin powder or the choice of your spice, and roast in the oven at 180ºC for 10 minutes on a baking tray/sheet pan.
- To serve the stew, add a dollop of yoghurt and the crispy chickpeas for texture. Both the yoghurt and chickpeas are optional but highly recommended for flavour balance and texture.
Nutrition
NOTES
Food safety
In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.
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