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..

Modified from: http://www.myrecipes.com/recipe/chickpea-winter-vegetable-stew