Chickpea & Turnip Stew
by Susan Voisin
This is a very simple, adaptabIle dish that cooks up quickly. If you don’t have time to make the berberé spice mixture, you can change the flavoring entirely and use curry powder or garam masala; you may need to adjust the amount to taste. Also feel free to substitute the turnips with potatoes or any other root vegetable.
1 pound small turnips (may substitute potatoes or sweet potatoes)
1/2 small head shredded cabbage
1 medium onion, chopped
1 teaspoon minced ginger root
2 teaspoons [Ethiopian seasoning mixture]
1/2 teaspoon turmeric
3 leeks, white parts only, washed well and chopped
2 carrots, chopped
4 cups vegetable broth or stock [I used 1 cup broth + 3 cups water]
1 15-ounce can chickpeas, drained well
1 teaspoon salt, or to taste
1/2 cup plain soymilk [I used almond milk]
[I also added 1 teaspoon coconut sugar & small tomato paste to the pot]
Clean the turnips well. Trim off the tops and bottoms and then peel them. Cut them into 1/2-inch cubes.
Heat a large, non-stick pot. Add the onions and sauté until they begin to turn brown. Add the ginger root, seasoning, and turmeric and sauté for another minute.
Add all the remaining ingredients except the milk. *Cook, covered, until the turnips are tender, about 20 minutes. Remove about 1 1/2 cups of the stew and puree it in a blender. Return it to the pot, along with the milk. Stir well until heated throughout and serve.
[* Try adding 1 teaspoon coconut sugar to pot]
Preparation time: 15 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 4