Autumn Vegetable Stew

2/3 Cup Chickpea (next time use 3/4 Cup and see whether you are getting 2 Cups Cooked)

Overnight soak chickpeas in water.

1/2 Tsp Salt
3 Cup Water

Cook Chickpeas with salt and water for 4 whistles.

Yields: Close to 2 Cups

1 Tbsp Oil
1 Cup Onion, Chopped
2 Cups Carrot, Chopped into 1/2 Moon Shape (3 Large Carrots, I had only 2 carrots, it came to 1 and 1/2 Cups)
1 Cup Celery, Chopped into 1/2 Moon Shape (2 Celery Stalks) (I love celery, Very Sad, I forgot about this soup and finish the Celery, I had)

1 Tsp Garlic Cloves, Grated
1 Tbsp Ginger, Grated
1 and 1/2 Tbsp Sweet Paprika
2 Tsp Ground Cumin
1 Tbsp Ground Coriander
Two 1" Piece Cinnamon Stick

8 Cups Water or Vegetable Stock
3 Cups Butternut Squash, Peeled and Chopped (1 Pound Butternut Squash)
1 Cup Turnip, Chopped (1 Medium Turnip)
1 and 1/4 Cup Russet Potato, Peeled and Chopped (1 Russet Potato)

2 and 1/2 Cups Roma Tomatoes (1 Pound Roma Tomatoes)

2 Cups Cooked Chickpeas

2 Tbsp Mint, Chopped
2 Large Pinches Saffron, Soaked in 1/4 Cup Water for 15 Minutes
2 Tsp Salt
1 and 1/4 Tsp Pepper Powder

1/2 Cup Cilantro, Chopped

Heat oil in a pan, add onion, carrot, celery and saute for 10 minutes in medium flame.

Add garlic, ginger, paprika, cumin, coriander, cinnamon stick and saute for 1 more minutes.

Add water, butternut squash, turnip, potato, tomato and chickpeas, bring to a boil over high heat.

Reduce the heat to medium low and cook, uncovered for 25 minutes.

Add mint, saffron with its soaking water, salt, pepper powder. Cook for 10 more minutes.

Serve garnished with the cilantro.

Taste Note: Tastes AWESOME
Yields: ? Cups
Source: forksoverknives