1 large onion, peeled and chopped
2 large carrots, peeled and chopped
2 celery stalks, cut into 1cm slices
3 cloves garlic, peeled and minced
1 Tbs grated ginger
1 1/2 Tbs sweet paprika
2 tsp ground cumin
1 Tbs ground coriander
Two pieces cinnamon stick
8 cups vegetable stock, or low-sodium vegetable broth
1 medium butternut squash (about 450g), peeled, halved, seeded, and cut into 2cm pieces
1 turnip, peeled and cut into 1cm pieces
1 russet potato, peeled and cut into 1 cm pieces
1 x 450 mL can crushed tomatoes
2 cups cooked chickpeas, or 1 x 450 mL can, drained and rinsed
2 large pinches saffron, soaked for 15 minutes in 1/4 cup warm water
2 Tbs finely chopped mint
Salt and freshly ground black pepper to taste
1/2 cup finely chopped cilantro
Place the onion, carrots, and celery in a large pot and sauté for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the garlic, ginger, paprika, cumin, coriander, and cinnamon sticks and cook for 3 minutes. Add the vegetable stock, squash, turnip, potato, tomatoes, and chickpeas and bring to a boil over high heat.
Reduce the heat to medium-low and cook, uncovered, for 25 minutes. Add the mint and the saffron with its soaking water and season the stew with salt and pepper. Cook for 10 minutes more, or until the vegetables are tender.
Serve garnished with the cilantro.
Credits: Forks Over Knives