Ingredients
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1 tablespoon extra-virgin olive oil
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2 cups chopped butternut squash
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1 cup chopped onion
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¾ cup sliced parsnips (1/3-inch)
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3 teaspoons finely chopped garlic
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1 ½ teaspoons finely chopped fresh ginger
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1 teaspoon ground turmeric
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½ teaspoon ground cumin
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½ teaspoon salt
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6 cups low-sodium vegetable broth
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1 (15 ounce) can no-salt-added stewed tomatoes
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3 cups stemmed and chopped rainbow chard
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1 (15 ounce) can unsalted chickpeas, rinsed
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1 tablespoon cider vinegar
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1 tablespoon chopped fresh flat-leaf parsley
Directions
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Heat oil in a large heavy pot over medium-high heat. Add squash, onion and parsnips; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, ginger, turmeric, cumin and salt; cook, stirring constantly, until fragrant, about 1 minute.
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Add broth and tomatoes; bring to a boil. Reduce heat to medium; simmer until the vegetables are tender, 8 to 10 minutes. Add chard and chickpeas; cook, stirring occasionally, until the chard is bright green and starting to soften, about 2 minutes.
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Remove from heat; stir in vinegar. Sprinkle with parsley and serve immediately.
