vegetable stew

• 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
• 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
• 1 large onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 1 14-ounce can diced tomatoes
• 1 cup vegetable or chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 zucchini, cut into 1/2-inch slices
• 1 16-ounce can chickpeas, drained
  

1. Combine all the ingredients except the zucchini and chickpeas in a heavy, covered saucepan, adding an additional 3 cups of chicken or vegetable broth.
   

2. Cook over medium heat for 30 minutes.
   

3. Add the zucchini and beans during the last 10 minutes of cooking.

Makes 6 servings

CALORIES 136(0% from fat); FAT 1g (sat 0g); CHOLESTEROL 0mg; CALCIUM 96mg; CARBOHYDRATE 28g; SODIUM 1332mg; PROTEIN 5mg; FIBER 6g; IRON 1mg

Credit Real Simple Online