MEHALTA

INGREDIENTS

• 3 tbls. Olive Oil
• 120 gm Onion
• 100 gm medium Turnip
• 100 gm Rutabaga
• 160 gm Kohlrabi
• 200 gm Potatoes
• 150 gm Purple Potatoes
• 200 gm Carrots
• ¼ Cauliflower, cut into florets
• 200 gm Broad Beans
• 100 gm Baby Spinach
• 1 bunch Parsley
• 1 bunch Coriander
• 4 Garlic cloves
• 100 gm Ginger Root
• 1 tbls Harissa
• 1 tsp. Paprika
• 1 tsp. gnd Cumin
• 1 tsp. Black Pepper
• 2 tsp. Salt
• 5 cups cold Water

METHOD

1. Remove Fava Beans out of pods.
2. Cut Turnip, Rutabaga, Kohlrabi, Potatoes, Purple Potatoes and Carrots into large 4cm cubes.
3. Chop finely Parsley and Coriander leaves.
4. Cut Spinach leaves into medium pieces.
5. Sauté chopped Onion in Olive Oil until clear and fragrant.
6. Add Root Vegetables and Harissa mix and cook for a 5 mins on medium heat.
7. Add the chopped Parsley and Coriander and mix well.
8. Add Paprika, Cumin, Black Pepper and 1 tsp. Salt.
9. Grate in the Garlic and Ginger, mix in and continue cooking for another min.
10. Add Spinach leaves, Cauliflower Florets and Broad Beans.
11. Add cold water and bring to a boil.
12. Boil for 3 mins and reduce heat to lowest heat.
13. Add one more teaspoon of Salt and mix well.
14. Cook for 2 hours with cover cracked to allow some steam escape.
15. Serve over White Rice or Couscous.