Vegetable Autumn Stew
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Vegetable Autumn Stew
Prep Time: 0 minutes
Cook Time: 55 minutes
Total Time: 55 minutes
Servings: 4
Serves 4
Ingredients
- piece large onion, peeled and chopped
- piece large carrots, peeled and chopped
- piece celery stalks
- clove garlic, peeled and minced
- tablespoon grated ginger
- tablespoon sweet paprika
- teaspoon ground cumin
- tablespoon ground coriander
- piece cinnamon stick
- Vegetable Stock
- piece medium butternut squash
- piece turnip
- piece russet potato
- ounce crushed tomatoes
- cup cooked chickpeas
- pinch saffron
- tablespoon finely chopped mint
- dash salt and freshly ground black pepper
- cup finely chopped cilantro
Instructions
- Place the onion, carrots, and celery in a large pot and sauté for 10 minutes.
- Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic, ginger, paprika, cumin, coriander, and cinnamon sticks and cook for 3 minutes. Add the vegetable stock, squash, turnip, potato, tomatoes, and chickpeas and bring to a boil over high heat.
- Reduce the heat to medium-low and cook, uncovered, for 25 minutes. Add the mint and the saffron with its soaking water and season the stew with salt and pepper. Cook for 10 minutes more, or until the vegetables are tender.
- Serve garnished with the cilantro.