Cooking with Karen - Harissa White Bean Stew with Turmeric Yogurt
Learn to make something delicious with devoted amateur cook and Shul Co-President, Karen Seidman, in the Shul's Tuesday night cooking class.
Ingredients
3 tablespoons unsalted butter
Olive oil
1 large red onion, finely chopped
5 garlic cloves, finely chopped
Kosher salt
1/4 cup plus 3 tablespoons harissa (mild or hot)
3 tablespoons tomato paste (Substitutions: Make Karen's No-Tomato Pasta Sauce with half the broth to make a thicker paste and take out the 3 tablespoons you need for this recipe. You can then thin the remainder with broth and use it as a sauce later. Peanut butter or almond butter will also work as a tomato paste replacement.)
1 Tablespoon ground cumin
1 Tablespoon sweet paprika
2 cups Vegetable stock
2 cans dried cannellini beans (Substitutions: cubed butternut squash or cubed zucchini.)
2 large carrots, sliced 1/4 inch thick
3 thyme sprigs plus 1 1/2 teaspoons fresh thyme leaves or 1 TBL dried thyme
2 bay leaves
Zest of 1 lemon
3 tablespoons fresh lemon juice
1/2 teaspoon ground turmeric
1 1/2 cups full-fat Greek yogurt (Substitution: strained low fat or fat free yogurt.)
1/2 cup finely chopped parsley, plus leaves for garnish
1/2 preserved lemon, pulp discarded and rind thinly sliced (Optional.)
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