Chef: Jessica Meyers-Altman, Garden Fresh Foodie
Makes: 6 servings
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
3 c of chickpeas
1 ½ c of onions (about 2 smaller onions)
1 c of peeled and diced parsnip (about 1 large one)
3 c peeled and cubed sweet potato (about 2)
3 c peeled and diced eggplant
2 c medium diced carrot
2 T tomato paste
1 T garlic, minced
2 t cumin
2 t coriander
1 t turmeric
1 t cinnamon
½ t chili flakes
½ c raisins
1 ½ t kosher or sea salt
½ t black pepper
2-3 c vegetable stock
1 c diced green olives
1 can of artichokes, drained and sliced into quarters
Juice and zest of 1 orange (about 4 T of fresh orange juice)
Fresh parsley and/or cilantro
Start with a hot pan, add in onion, cook with a little water until translucent.
Add in garlic and spices, and sauté until fragrant.
Add in tomato paste, sweet potato, carrot, parsnip, 2 c of the stock and raisins.
Cook until softened, about 20 min, adding more stock if necessary (not to much, as you don’t want to create a soup).
Add in olives and artichokes, orange zest and juice.
Cook for 10 more min.
Stir in some freshly chopped parsley or cilantro (if your family likes it, mine doesn’t).
Serve on top of quinoa, couscous or rice -we made a great brown rice with a handful of curry leaves, some turmeric and a dash of cumin to go with this. Yum!
Jessica Meyers Altman; Garden Fresh FoodieAssociate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead ~ Visit Garden Fresh Foodie on social media: