Moroccan Turnip Butternut Squash Soup with Chickpeas

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Moroccan Turnip Butternut Squash Soup with Chickpeas

What a perfect blend of ingredients to fill you up. Delicious butternut squash, turnips and chickpeas in a nice warm bowl of stew.

Ingredients

1. 1 large onion peeled and chopped

2. 2 large carrots peeled and chopped

3. 2 celery stalks cut into 1⁄2-inch slices

4. 3 cloves garlic peeled and minced

5. 1 tablespoon grated ginger

6. 1½ tablespoons sweet paprika

7. 2 teaspoons ground cumin

8. 1 tablespoon ground coriander

9. Two 1-inch pieces cinnamon stick

10. 8 cups Vegetable Stock or broth

11. 1 medium butternut squash about 1 pound, peeled, halved, seeded, and cut into ¾ -inch pieces

12. 1 turnip peeled and cut into ½-inch pieces

13. 1 russet potato peeled and cut into ½-inch pieces

14. One 15-ounce can crushed tomatoes

15. 2 cups cooked chickpeas or one 15-ounce can, drained and rinsed

16. 2 tablespoons finely chopped mint

17. Salt and freshly ground black pepper to taste

18. ½ 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 season the stew with salt and pepper. Cook for 10 minutes more, or until the vegetables are tender. Serve garnished with the cilantro. Enjoy!