Moroccan Turnip and Chickpea Braise

Recipe by Laura B. Russel in her book Brassicas, p. 145

“Serve this wintry braise over rice or couscous (if you are eating a gluten-free diet, look for “couscous” made from corn or rice? or alonside a simple main dish, like roasted chicken thighs. I used common purple-topped turnips here, but if you come across bunches of Tokyo turnips, they would be delicous, as well. If they are tiny and fresh, you don’t even need to peel them; just scrub and quarter them. IF you like a saucy braise, serve the dish as soon as it is ready. The turnips will absorb the liquid as the dish cools.” — Laura Russel

INGREDIENTS

• 2 tabslespoons olive oil

• 1 small yellow onion, thinly sliced

• 2 carrots, halved lengthwise, then cut into 1/2-inch cubes

• 1 pound turnips ,peeled and cut into 3/4-inch cubes

• 1 teaspoon kosher salt & 1/2 tsp freshly ground pepper

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper

• 1 (14-15 ounce) can chickpeas, drained and rinsed

• 1 cup chicken or vegetable broth

• 1/3 cup chopped fresh cilantro

DIRECTIONS

In a large, deep saucepan, heat the oil over medium heat. Add the onion and carrots and cook, stirring occasionally, for 5 minutes. Add the tomato paste, turnips, salt, cumin, and cayenne pepper and stir well. Add the chickpeas and broth, raise the heat to medium-high, and bring to a boil. Turn down the heat to low, cover, and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the pepper and cilantro. Serve hot. (Variation: substitute turnips for rutabagas)