Roast Pepper, Potato & Olive Stew

Directions

1. 1

   Add the olive oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning.

2. 2

   Add in the garlic and cook for a further few minutes.

3. 3

   Now add the paprika and cumin seeds, stir to combine - fry for a further few minutes.

4. 4

   Next add the potatoes and harissa paste and cook for aprox 5 minutes.

5. 5

   Now add the crushed tomatoes and water, cover and simmer for 15 minutes.

6. 6

   Add in the roast peppers and olives and simmer for a further 20 minutes until the potatoes are tender.

7. 7

   Finally season with salt, pepper and stir in the fresh thyme and mint.

8. 8

   Top with some olive oil, coconut yogurt and sprinkle with chilli flakes and fresh herbs.