Moroccan Turnip and Chickpea Braise

morocan-turnip-chickpea-braise Photo: Sang An


  • 2 tablespoons olive oil
  • 1 small yellow onion, thinly sliced
  • 2 carrots, halved lengthwise and cut crosswise into 1/2-inch-thick half-moons
  • 2 tablespoons tomato paste
  • 1 pound turnips, peeled and cut into 3/4-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 14- to 15-oz. can chickpeas, drained and rinsed
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup chopped cilantro
  • Cooked rice or couscous, optional


In a large, deep saucepan, heat oil over medium heat. Add onion and carrots and cook, stirring occasionally, for 5 minutes. Add tomato paste, turnips, salt, cumin and cayenne pepper and stir well. Add chickpeas and broth. Raise heat to medium-high and bring to a boil. Decrease heat to low, cover and simmer until vegetables are tender, 15 to 20 minutes. Stir in black pepper and cilantro. Serve hot over rice or couscous, if desired.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 207
Fat per serving: 9g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 7g
Carbohydrate per serving: 27g
Fiber per serving: 8g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 863mg
Calcium per serving: 85mg

Good to Know

This recipe has plenty of protein and fiber to keep you full. Toss it over rice or couscous for a filling vegetarian meal.

Adapted with permission from Brassicas, by Laura B. Russell (Ten Speed Press, copyright 2014).