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Vegetable Stew

Photo: Susie Cushner
Prep time 30 mins
Other time 30 mins
Yield Makes 6 servings

Ingredients

  • 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
  • 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
  • 1 large onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 14-ounce can diced tomatoes
  • 1 cup vegetable or chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 zucchini, cut into 1/2-inch slices
  • 1 16-ounce can chickpeas, drained

Nutrition Information

  • calcium 96 mg
  • calories 136
  • caloriesfromfat 0 %
  • carbohydrate 28 g
  • cholesterol 0 mg
  • fat 1 g
  • fiber 6 g
  • iron 1 mg
  • protein 5 mg
  • satfat 0 g
  • sodium 1332 mg

How to Make It

  1. Combine all the ingredients except the zucchini and chickpeas in a heavy, covered saucepan, adding an additional 3 cups of chicken or vegetable broth. Cook over medium heat for 30 minutes. Add the zucchini and beans during the last 10 minutes of cooking.