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Autumn Vegetable Stew

Forks Over Knives
  • 55 minutes
  • Serves 6 to 8

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