 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 3/4 | clove | garlic smashed | 7/8 | large | Turnips | 7/8 | large | Onions, quartered | 1 1/2 | medium | Carrots, raw | 2/3 | bulb | Fennel | 1/3 | cup, packed | Raisins, golden seedless | 3 3/4 | teaspoons | fresh ginger, grated | 1 1/4 | tablespoons | kosher salt | 7/8 | tablespoon | Spices, ground cumin | 3/4 | tablespoon | Paprika | 7/8 | tablespoon | sugar | 2/3 | tablespoon | turmeric, ground | 1/8 | teaspoon | cloves, ground | 2 1/2 | cups, cubes | Squash, winter, butternut, raw | 1/2 | large | zucchini | 2 1/2 | cups | chickpeas (15oz can) | 1 1/3 | tablespoons | parsley, chopped | 1/4 | can (28 fl oz) | tomatoes canned, diced |
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Steps
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Sequence
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Step
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| | 1 | Put the garlic, turnip, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fittinglid. Add 2 cups water and bring to a boil over high heat, and simmer until the vegetables are somewhat soft, about 1- minutes. | | 2 | Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Add tomatoes. Simmer the stew. |
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