moroccan 7 vegetable stew

By Jody

Ingredients

• 2 turnips peeled and quartered
• 1 c sliced carrots
• 1 c finely chopped onion
• 1 1/2 tsp cumin
• 1 tsp paprika
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• pinch cayenne pepper
• 1 1/2 c veg broth
• 2 1/2 c butternut squash in 1 inch cubes
• 1 c chopped zucchini
• 1/4 pound string beans
• 1 15oz can chickpeas, drained and rinsed
• 3/4 tsp salt
• fresh ground black pepper
• 3 plum tomatoes cut 3/4 inch slices
• 1/4 c chopped cilantro
• 1/4 c chopped flat leaf parsley

Preparation

Step 1

In dutch oven, combine turnips, carrots, onion, cumin, paprika, ginger, turmeric and cayenne. pour in1 c broth. cover and simmer over medium heat for 10 minutes.
add squash, zucchini, string beans, chickpeas and reamining broth.
add salt and pepper. cover and cook until vegetables are tender, 20 minutes.
arrange tomato slices on top of the vegetables, cover and cook until tomatoes are soft, 5 minutes.
add cilantro and parsley and let stew sit covered for 10 minutes to allow flavors to meld.