This turmeric, harissa, and coconut stew hits all the right notes. It’s comforting yet bright and fresh, making it perfect for cold winter days. Plus, it’s a versatile stew as it would taste delicious with any bean, but here we have used mixed beans for maximum variety, and maximum gut health.
We have used fennel, yellow bell pepper, and carrot as the base, but you can use any vegetables you like or have on hand. Chopping the vegetables to be the same size as the beans makes the texture nice and chunky.
Rose harissa includes rose petals to mellow out the heat of the spicy chile pepper paste and provides subtle floral notes. If you can’t find rose harissa, standard harissa is just perfect, too.
