INGREDIENTS
1
Butternut squash (about 1 pound), medium
2
Carrots, large
2
Celery stalks, cut into 1/2-inch slices
2 cups
Chickpeas, cooked
1/2 cup
Cilantro
1 tbsp
Coriander, ground
3 cloves
Garlic
1 tbsp
Ginger
2 tbsp
Mint
1
Onion, large
1
Russet potato
1 15 ounce can
Tomatoes
1
Turnip
8 cups
Vegetable stock
2
1-inch pieces Cinnamon stick
1 1/2 tbsp
Paprika, sweet
2
large pinches Saffron
1
Salt and freshly ground black pepper
2 tsp
Cumin, ground