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


Ingredient Checklist


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.



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.