Moroccan Vegetable Stew
Ingredients
- 2 each white turnips peeled and cut into 1" pieces
- 1 cup sliced carrots in ½" slices
- 1 cup onion finely chopped
- 1½ tsp ground cumin
- 1 tsp ground sweet paprika
- 1 tsp sage
- 4½ cups vegetable broth
- 1 can diced tomatoes
- 1 cup chickpeas
- 1 cup chopped kale
- 1 tsp salt
- ½ tsp black pepper
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add turnips and carrots and cook for 5-7 minutes, until slightly softened.
- Add onion and cook for another 3-5 minutes, until translucent.
- Stir in cumin, paprika, salt, and pepper. Cook for 1 minute, until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chickpeas and kale. Simmer for another 5-10 minutes, until kale is tender.
- Serve hot.
