Instructions: Place all except tomato pesto and Chiles, into a saucepan; bring to a boil and simmer for 25 minutes. Mix the sun-dried tomato pesto with the Chiles, stir into the stew and serve with crusty bread.

NOTES : A mild chile dish with just a hint of fire: a good introduction to spicy food. PANTRY Harissa paste is one of the great ingredients of North African and Middle Eastern cooking. You can buy ready-made in jars or cans or you can make your own. Soak the dried chiles in warm water for 1 hours. Drain and puree with fresh cilantro and mint, a pinch of salt, some garlic and enough oil to produce a thick paste. Fingerlings or red-skinned salad potatoes may be used in this recipe.

Fingerlings are or soon will be in our stores. Heres a stew thats ready in about 45 minutes (including prep) - serve with french bread. May be a little dry for some - just add more vegetable broth and thicken if needed.

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