Roast Peppers, Potato & Olive Stew

A delicious vegan stew that makes the most of a few great store-cupboard staples.

Roasted red peppers, pressed tomatoes, olives and harissa combined with potatoes and fresh herbs all drizzled with extra virgin olive – just like a plateful of warm mediterranean flavours!

Try serving with our houmous and sweet roasted red pepper dip and pita bread for a wonderful sharing meal to enjoy with friends and good conversation!


  • 3 tbsp Odysea Organic Greek Extra Virgin Olive Oil
  • 1 red onion chopped finely
  • 4 cloves garlic sliced
  • 2 potatoes peeled and sliced into cubes
  • 1 tsp  cumin seeds
  • 1 tsp smoked paprika
  • 2 tbsp Odysea harissa
  • Odysea heirloom pressed tomatoes
  • 200ml water
  • 1 jar Odysea flame roasted red peppers drained
  • 1/2 jar Odysea Conservolia Olives
  • 1 tsp sea salt flakes
  • Black pepper
  • Handful fresh mint chopped
  • Handful fresh thyme

To top;

  • Drizzle Extra Virgin Olive Oil
  • 2 tbsp of coconut yogurt or coconut cream
  • Pinch chilli flakes
  • Fresh herbs – thyme and mint


  • 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. Add in the garlic and cook for a further few minutes.
  • Add the paprika and cumin seeds, stir to combine – fry for a further few minutes.
  • Next add the potatoes and harissa paste and cook for aprox 5 minutes
  • Now add the crushed tomatoes and water, cover and simmer for 15 minutes.
  • Add in the roasted peppers and olives and simmer for a further 20 minutes until the potatoes are tender.
  • Finally season with salt, pepper and stir in the fresh thyme and mint.
  • Top with some olive oil, coconut yogurt and sprinkle with chilli flakes and fresh herbs.

Serve with dollops of Odysea Houmous, Odysea Roasted red pepper dip & pita bread