Name: Moroccan Turnip and Chickpea Braise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves: 4
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; ½ teaspoon cumin; ¼ teaspoon cayenne pepper; 1 14- to 15-oz. can chickpeas, drained and rinsed; 1 cup low-sodium chicken or vegetable broth; ½ teaspoon freshly ground black pepper; ⅓ cup chopped cilantro; Cooked rice or couscous, optional

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.

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Moroccan Turnip and Chickpea Braise

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