1 tbs olive oil 2 cups onions, chopped 1.5 garlic cloves 1/2 tbs ground cumin 1/2 tsp freshly ground black pepper salt, to taste 1/8 tsp ground cinnamon 1 cup water 1 lb butternut squash, peeled, seeded, cut into chunks 3 carrots, peeled, cut into chunks 1 lb chickpeas, drained and rinsed 1 lb diced tomatoes in juice (no salt added) 1 sweet potatoes, peeled, cut into chunks 2 parsnips, peeled cut into chunks 1/2 bay leaf 1/4 cup parsley, chopped
Heat the oil in a large saucepan. Add the onions and sauté until softened and translucent, about 5 min. Add the garlic and sauté until golden, about 1 min. Add the cumin, pepper, salt, and cinnamon. Cook, stirring for 1 min. Stir in the water, squash, carrots, chickpeas, tomatoes, sweet potato, parsnips, and the bay leaf; bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 30 minutes. Discard the bay leaf, sprinkle with the parsley, and serve. May serve with couscous. - Updated: January 16, 2007
