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Middle Eastern Fall Root Stew

Middle Eastern Fall Root Stew

A little gem to warm you up!

  • 2 teaspoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 large leek, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon caraway seeds, crushed or milled
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1 quart vegetable stock
  • 1 medium sized butternut squash peeled and cut into 1”cubes
  • 2 large carrots, cut into ¾“ chunks
  • 2 medium Yukon gold potato peeled and cut into ¾“  cubes
  • 1 large parsnip, peeled and cut into ¾”  cubes
  • 2 tbs tomato paste
  • 1 teaspoon salt
  • 2 medium turnips, peeled and each cut into 1” cubes
  • 1 (150z) can chickpeas, rinsed and drained
  • 1 cup chopped fresh flat-leaf parsley
  • 2 teaspoons local honey
  • Directions

Heat oil in a large stockpot over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic) cook 1 minute, stirring constantly.

Add vegetable stock and the next 8 ingredients (through chickpeas).  Bring to a boil. Cover, reduce heat, and simmer 20-30 minutes or until vegetables are tender.

Stir in parsley and honey.

Notes: Root vegetables in this recipe are nearly interchangeable. Don’t have parsnip, just add extra rutabaga etc..

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