Moroccan Turnip and Chickpea Braise

This recipe has plenty of protein and fiber to keep you full. Toss it over rice or couscous for a filling vegetarian meal.

Yields: Serves: 4

Prep Time time: 15 minutes

Cook Time time: 30 minutes


  • 2 olive oil

  • 1 small yellow onion, thinly sliced

  • 2 carrots, halved lengthwise and cut crosswise into 1/2-inch-thick half-moons

  • 2 tomato paste

  • 1 turnips, peeled and cut into 3/4-inch cubes

  • 1 kosher salt

  • 1/2 cumin

  • 1/4 cayenne pepper

  • 1 14- to 15-oz. can chickpeas, drained and rinsed

  • 1 low-sodium chicken or vegetable broth

  • 1/2 freshly ground black pepper

  • 1/3 chopped cilantro

  • Cooked rice or couscous, optional


calories 207

fat 9g

saturated fat 1g

monounsaturated fat 0.0g

polyunsaturated fat 0.0g

protein 7g

carbohydrate 27g

fiber 8g

cholesterol 0.0mg

iron 2mg

sodium 863mg

calcium 85mg


  1. In a large, deep saucepan, heat oil over medium heat. Add onion and carrots and cook, stirring occasionally, for 5 minutes. Add tomato paste, turnips, salt, cumin and cayenne pepper and stir well. Add chickpeas and broth. Raise heat to medium-high and bring to a boil. Decrease heat to low, cover and simmer until vegetables are tender, 15 to 20 minutes. Stir in black pepper and cilantro. Serve hot over rice or couscous, if desired.