Categories: Family Favorites

Ingredients

• 2 Tbsp olive oil
• 2 cups onions, chopped
• 2 garlic cloves, chopped
• 1/2 Tbsp ground cumin
• 1/2 tsp black pepper
• 1/8 tsp ground cinnamon
• 1 cups water
• 1 pounds butternut squash, peeled, cut into chunks
• 3 carrots, peeled, cut into chunks
• 1 pound chickpeas, drained and rinsed
• 1 pound diced tomatoes in juice
• 1 sweet potato, peeled, cut into chunks
• 2 parsnips, peeled, cut into chunks
• 1 bay leaf
• 1/8 cup parsley, chopped

Directions

1. Heat the oil in a large saucepan. Add the onions and saute until softened and translucent, about 5 minutes.

2. Add the garlic and saute until golden, about 1 minute.

3. Add the cumin, pepper, salt, and cinnamon. Cook, stirring for 1 minute.

4. Stir in the water, squash, carrots, chickpeas, tomatoes, sweet potatoes, parsnips, and the bay leaf; bring to a boil.

5. Reduce the heat and simmer, partially covered until the vegetables are tender, about 30 minutes. Discard the bay leaf, sprinkle with the parsley, and serve.

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