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Categories:
olive oil onions green bell pepper tomatoes celery stalks saffron threads chickpeas carrots salt ground black pepper zucchini cilantro dressing
Viewed: 24 - Published at: 3 years agoIngredients
- 2 Tbs. olive oil
- 2 medium-sized onions, finely chopped (about 2 cups)
- 1 green bell pepper, cut into 1/4-inch-wide strips
- 1 28-oz. can whole tomatoes, drained and chopped
- 2 celery stalks, cut into 1-inch pieces (about 1 cup)
- Large pinch saffron threads
- 1 15-oz. can chickpeas, drained and rinsed
- 2 small turnips (about 1/2 lb.), peeled and quartered
- 2 medium-sized carrots (about 1/2 lb.), peeled, halved and cut into chunks
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 small zucchini, cut into large chunks
- Spiced Cilantro Dressing
Method
- Heat oil in 4-qt.
- Dutch oven over medium-low heat.
- Add onions and bell pepper, and cook 10 minutes, stirring often, or until onions are softened.
- Stir in tomatoes, celery, 1 cup water and saffron.
- Cover, and bring to a boil.
- Reduce heat, and simmer, partially covered, 10 minutes.
- Stir in chickpeas, turnips, carrots, salt and pepper.
- Simmer, partially covered, 20 minutes.
- Add zucchini, and simmer 10 minutes more.
- Season to taste with salt and pepper, if necessary.
- Serve with spoonfuls of Spiced Cilantro Dressing.
