Winter Vegetable Stew

10 c water
4 c vertically sliced onion
2 c thinly sliced leeks
1 ½ c sliced carrots
3 c cubed peeled turnips
1 bay leaf
4 c cubed peeled butternut squash
1 t ground cumin
¾ t ground red pepper
½ t ground cinnamon
dash of saffron
4 cl garlic, minced
15.5 oz can chickpeas rinsed and drained
6 c chopped swiss chard
½ c chopped cilantro
2 ½ t salt
½ t pepper
2 T lemon juice

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.