Moroccan Chickpeas and Turnips

I love chickpeas! If you guys have been following my blog for some time, you might have heard me say this before. Chickpeas are one of my all-time favorite things because they are so versatile, hearty, and healthy. You can add them to soups, salads, or stews; mash them up to create the base for a healthy veggie burger; and of course, let’s not forget, chickpeas are the base for my favorite food on the planet – HUMMUS!

Chickpeas lend themselves to Indian and Mediterranean cooking as well; as they do here in this amazing recipe. This is a flavorful vegan recipe that makes a great main dish or a lovely side dish to fish, lamb, or beef, if you are in fact a meat-eater.
Here you go:

Moroccan Chickpeas and Turnips

2 tablespoons olive oil
1 small yellow onion, sliced thin
2 carrots, sliced
2 tablespoons tomato paste
1 pound turnips, peeled and cut into cubes
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon cayenne pepper
1 15 ounce can chickpeas, drained and rinsed
1 cup vegetable broth
1 tsp black pepper
½ cup chopped cilantro
1 cup cooked brown rice or couscous

1. In a large saucepan, heat oil over medium heat. Add onion and carrots and cook for 5 minutes, stirring occasionally.
2. Add tomato paste, turnips, salt, cumin, and cayenne, and stir well.
3. Add chickpeas and broth.
4. Bring to a boil.
5. Lower heat, cover, and simmer until vegetables are tender, about 15 – 20 minutes
6. Stir in black pepper and cilantro
7. Serve hot over rice or couscous

There you have it! A super easy, super healthy, vegan dish that will sure to warm you up on a cold night.

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Take care of yourself, be nice to yourself, and be well. And until next time – veg in, don’t veg out!



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