Moroccan Turnip and Chickpea Braise

By courtneyepowell

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, thinly sliced
• 2 carrots, halved lengthwise and cut crosswise into 1/2-inch-thick half-moons
• 2 tablespoons tomato paste
• 1 pound turnips, peeled and cut into 3/4-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 14- to 15-oz. can chickpeas, drained and rinsed
• 1 cup low-sodium chicken or vegetable broth
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup chopped cilantro
• Cooked rice or couscous, optional

Preparation

Step 1

In a large, deep saucepan, heat oil over medium heat. Add onion and carrots and cook, stirring occasionally, for 5 minutes. Add tomato paste, turnips, salt, cumin and cayenne pepper and stir well. Add chickpeas and broth. Raise heat to medium-high and bring to a boil. Decrease heat to low, cover and simmer until vegetables are tender, 15 to 20 minutes. Stir in black pepper and cilantro. Serve hot over rice or couscous, if desired.