4. Autumn Vegetable Stew
Yield: 6-8 servings
Time: 55 minutes
- 1 large onion, peeled and chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, cut into ½-inch slices
- 3 cloves garlic, peeled and minced
- 1 tablespoon grated ginger
- 1½ tablespoons sweet paprika
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- Two 1-inch pieces cinnamon stick
- 8 cups Vegetable Stock, or low-sodium vegetable broth
- 1 medium butternut squash (about 1 pound), peeled, halved, seeded, and cut into ¾-inch pieces
- 1 turnip, peeled and cut into ½-inch pieces
- 1 russet potato, peeled and cut into ½-inch pieces
- One 15-ounce can crushed tomatoes
- 2 cups cooked chickpeas or one 15-ounce can drain and rinsed
- 2 large pinches saffron, soaked for 15 minutes in ¼ cup warm water
- 2 tablespoons finely chopped mint
- Salt and freshly ground black pepper to taste
- ½ cup finely chopped cilantro
- 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.