Turnip and Chickpea Stew

Ingredients

• 500 g turnip (1 turnip)
• 1 Red Onion
• 1 piece ginger
• 2 tbsp olive oil
• 1 l vegetable broth (instant)
• 2 cans (425 ml each) chickpeas
• 250 g Potatoes
• 2 Spring Onions
• 1 bunch parsley
• 1 Garlic clove
• zest of 1 lemon
• Salt
• Pepper

Instructions

1. 1.

   Peel and cube the turnip. Peel the onion and ginger. Cut the onion into wedges, chop the ginger. Sauté the turnip, onion, and ginger in hot oil. Add broth and simmer for 20 minutes.

2. 2.

   Drain and rinse chickpeas under cold water. Peel, wash, and dice potatoes. Wash spring onions and cut into rings. Add everything to the turnips and cook together for about 15 minutes.

3. 3.

   Chop parsley, peel and chop garlic. Slice lemon zest into fine strips. Mix with parsley and garlic.

4. 4.

   Season stew heavily with salt and pepper. Serve with the garlic mixture on top.