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

Laura B. Russell
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

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

Nutrition Facts

207 calories; fat 9g; saturated fat 1g; mono fatg; poly fatg; protein 7g; carbohydrates 27g; fiber 8g; cholesterolmg; iron 2mg; sodium 863mg; calcium 85mg.