Moroccan Vegetable Stew

By jakkelly

Ingredients

• 2 cups diced onion
• 2 teaspoons olive oil
• 1 tablespoon tomato paste
• 5 cups vegetable stock divided
• 2 cups acorn or delicata squash in 1" pieces
• 2 cups butternut squash in 1" pieces
• 1 1/2 cups turnips in 1" pieces
• 1 1/2 cups carrot in 1" pieces
• 1 1/2 cups celery in 1" pieces including green tops
• 1 1/2 tablespoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 2 cups cabbage in 1" pieces
• 1 1/2 cups zucchini in 1" pieces
• 1 can chickpeas - (15 oz) drained, rinsed
• 1/3 cup freshly-chopped Italian parsley

Preparation

Step 1

In a large pot, saute the onion in olive oil for 5 minutes or until soft. Add the tomato paste, stir well to coat the onions, and saute an additional minute to release its flavor.

Add 2 cups vegetable stock, acorn squash, butternut, turnips, carrot, celery, cumin, paprika, salt, and pepper, and stir well to combine. Cover, reduce the heat to low, and simmer for 20 minutes.

Add the cabbage, zucchini, and chickpeas, stir well, cover, and simmer an additional 15 minutes or until the vegetables are tender. Add 3 tablespoon chopped parsley, taste, and adjust seasonings as needed.