I got this recipe from my sister-in-law Annette Nirenberg and then made a few changes here and there. It makes a lot, and it’s totally fine to halve the recipe but it’s so good, you’ll want to have a party!
Makes about 14 cups
For the stew:
1 tablespoon olive oil
1 Spanish onion or 2 leeks, chopped
1 tablespoon chopped fresh ginger root
3 garlic cloves, peeled and thinly sliced
½ teaspoon ground cinnamon
¼ teaspoon cayenne powder
1 teaspoon curry powder
2- 3 small turnips, diced
2 parsnips, diced
4 carrots, scrubbed and diced
1 butternut squash (about 5- 6 cups), diced
3 zucchini, diced
1 14.5 ounce can diced tomatoes
2 cups cooked chickpeas
5- 6 cups chicken broth
For the garnish:
¼ cup chopped fresh basil leaves
¼ cup chopped fresh cilantro leaves
zest of 1 lemon
¼- 1/3 cup goat cheese
½ cup raisins or currants
- Place a large stockpot over medium heat and when it is hot, add the oil. Add the onion, ginger, garlic, cinnamon, cayenne and curry and cook until the onion is tender, 10- 15 minutes.
- Add the turnips, parsnips, carrots and squash and cook, stirring occasionally, for 10 minutes. Add the zucchini, tomatoes, chickpeas and chicken broth and bring to a boil. Lower the heat to low and cook, partially covered, until the vegetables are tender but do not fall apart, about 45 minutes to 1 hour.
- Serve right away with steamed basmati rice or transfer to a container, cover and refrigerate up to 2 days. Garnish with basil, cilantro, lemon zest, goat cheese and raisins.