Winter Vegetable Stew

Name: Winter Vegetable Stew Recipe
Cook time: 60 min
Total time: 60 min
Yield: 14
Ingredients: 10 c water; 4 c vertically sliced onion; 2 c thinly sliced leeks; 1 � c sliced carrots; 3 c cubed peeled turnips; 1 bay leaf; 4 c cubed peeled butternut squash; 1 t ground cumin; � t ground red pepper; � t ground cinnamon; dash of saffron; 4 cl garlic minced; 15.5 oz can chickpeas rinsed and drained; 6 c chopped swiss chard; � c chopped cilantro; 2 � t salt; � t pepper; 2 T lemon juice

Minutes to Cook: 60

Number of Servings: 14

Ingredients

10 c water4 c vertically sliced onion2 c thinly sliced leeks1 � c sliced carrots3 c cubed peeled turnips1 bay leaf4 c cubed peeled butternut squash1 t ground cumin� t ground red pepper� t ground cinnamondash of saffron4 cl garlic, minced15.5 oz can chickpeas rinsed and drained6 c chopped swiss chard� c chopped cilantro2 � t salt� t pepper2 T lemon juice

Directions

Combine 10 c water, onion, and the next 4 ingred in large dutch oven; bring to boil. Cover, reduce heat and simmer 30 min. Add squash and next 6 ingred to onion mixture. Simmer 25 min until squash is tender. Stir in chard, cilantro, 2 t salt and pepper; cook 5 min or until chard wilts. Stir in juice. Discard bay leaf. Good served over couscous. Top with 1 T. feta if desired. (couscous and feta not in nutritional info)

Number of Servings: 14

Recipe submitted by SparkPeople user IRISHVEG1.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving

Calories: 113.5
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 268.0 mg
Total Carbs: 24.9 g
Dietary Fiber: 6.5 g
Protein: 4.6 g

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