INGREDIENTS
1 tbsp
olive oil
2 cups
butternut squash
1 cup
onion
3/4 cup
parsnips
3 tsp
garlic
1/2 tsp
ginger
1 tsp
ground turmeric
1/2 tsp
ground cumin
1/2 tsp
salt
6 cups
vegetable broth
15 oz
canned tomatoes
3 cups
rainbow chard
15 oz
chickpeas
1 tbsp
cider vinegar
1 tbsp
flat-leaf parsley