Ingredients:
1 large onion, peeled and chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1½ tablespoons sweet paprika
2 teaspoons ground cumin
1 tablespoon ground coriander
Two 1-inch pieces cinnamon stick
1 tablespoon olive oil
8 cups vegetable stock
1 medium butternut squash, peeled, halved, seeded, and cut into ¾-inch pieces (or delicata squash can be used)
1-2 celeriac root, peeled, sliced about ¾-inch thick, then cut into cubes
1-2 kohlrabi root, peeled and sliced into ¾-inch slices, then cut into cubes
1 -2 potatoes, cut into ½-inch pieces
1 bunch kale or chard, stemmed and cut into bite-size pieces (can use both)
One 15-ounce can crushed tomatoes
2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
2 tablespoons finely chopped mint
2 large pinches saffron, soaked for 10 minutes in ¼ cup warm water (optional)
sea salt and freshly ground black pepper
½ cup finely chopped cilantro
Directions:
1. Place onion, carrots, celery and olive oil in a large pot and sauté over medium-high heat for 10 minutes, stirring occasionally. Add the garlic, ginger, paprika, cumin, coriander, and cinnamon sticks and cook for 3 minutes.
2. Add the vegetable broth, squash, celeriac, kohlrabi, potatoes, tomatoes, and chickpeas and bring to a boil over high heat. Reduce the heat to medium-low and cook, uncovered for 25 minutes.
3. Add the mint (and saffron in its soaking liquid, if using) then season stew with salt and pepper. Cook for 10 minutes more, or until the vegetables are tender. You may need to add more vegetable stock if it is getting too thick. Serve garnished with cilantro.
Serves 6-8