Moroccan Turnip and Chickpea Braise
Yields: Serves: 4
Prep Time time: 15 minutes
Cook Time time: 30 minutes
Ingredients
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
Nutrition
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
Directions
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.