Full of humble yet healthy winter vegetables, including cancer-protective turnips and kohlrabi, this stew is perfect for a cold winter’s day. Although the ingredient list may seem long, it’s easy to prepare — the... spices are whole, and all the vegetables are cut into largish pieces. If feeling tired, look for pre-cut fresh veggies at the store.
Bring the broth or water to a boil in a large pot. Add the salt, garlic, bay leaf, cinnamon stick, ginger, saffron threads, lemon peel and chipotle pepper, if using. Use a tablespoon of broth to rinse the saffron bowl so that you get every last thread. Cook for 2 minutes.
Add the turnips, carrots, kohlrabi, potatoes, and diced tomatoes to the broth. Mix well. Bring back to a boil, cover, then turn the heat down to medium-low and simmer for 30 minutes.
Add the bell pepper, celery, and squash. Mix in. Cook covered until the squash is just tender, about 15 to 20 minutes.
Add the chickpeas and lima beans. Cook until heated through. Taste for salt. Stir in the chopped herbs, cover, and cook 1 minute more. Turn off the heat and let the stew steam for 5 to 10 minutes. Remove and discard the bay leaf, ginger, chipotle pepper and cinnamon stick before serving. Serve with couscous or quinoa.
If kohlrabi is not available, buy a small savoy or green cabbage. Get about 1-pound. Cut it into quarters with the core trimmed out. Add to the stew in step 3.
If you do not have ginger root or a cinnamon stick on hand, use 1 teaspoon each of ground ginger and cinnamon.
If using dried chickpeas, remove any aromatics while cooking and reserve the cooking broth to use in step 1 instead of water or commercial stock. It will give the stew extra flavor. If using a chipotle pepper to make your beans, don’t add any more to the stew.
For a spicier option, mix some harissa (North African chili paste) to taste into a ladleful of the stew’s broth, and pour it over your plate.