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
How to Make It
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.
Adapted with permission from Brassicas, by Laura B. Russell (Ten Speed Press, copyright 2014).
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