Name: Great One Pot Vegetables
Yield: Makes 6 to 8 servings
Ingredients: 6 medium-sized leeks (4 inches of green left on); 1 tablespoon white vinegar; 3 quarts defatted chicken broth or vegetable broth; 2 tablespoons olive oil; 6 large fresh cilantro sprigs, rinsed, with roots and stems crushed; 8 cloves of garlic, lightly bruised and peeled; 3 cinnamon sticks (each 3 inches long); 2 teaspoons ground cumin; 2 teaspoons curry powder; 1/4 teaspoon crumbled saffron threads; 1 teaspoon coarse salt; 2 medium-sized zucchini, ends trimmed; 6 medium-sized carrots, peeled, halved lengthwise and cut into 2-inch lengths; 3 Idaho potatoes, peeled and cut into quarters; 8 ounces small white turnips, peeled and quartered; 3 small yellow onions, peeled and halved; 3 ripe large tomatoes, cored and quartered; 1 cup chickpeas, rinsed; 1 cup pitted prunes, halved; 1/2 cup golden raisins; 4 tablespoons chopped cilantro or parsley; 8 cups cooked couscous (2 2/3 cups dried), hot (optional)

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

6 medium-sized leeks (4 inches of green left on)

1 tablespoon white vinegar

3 quarts defatted chicken broth or vegetable broth

2 tablespoons olive oil

6 large fresh cilantro sprigs, rinsed, with roots and stems crushed

8 cloves of garlic, lightly bruised and peeled

3 cinnamon sticks (each 3 inches long)

2 teaspoons ground cumin

2 teaspoons curry powder

1/4 teaspoon crumbled saffron threads

1 teaspoon coarse salt

2 medium-sized zucchini, ends trimmed

6 medium-sized carrots, peeled, halved lengthwise and cut into 2-inch lengths

3 Idaho potatoes, peeled and cut into quarters

8 ounces small white turnips, peeled and quartered

3 small yellow onions, peeled and halved

3 ripe large tomatoes, cored and quartered

1 cup chickpeas, rinsed

1 cup pitted prunes, halved

1/2 cup golden raisins

4 tablespoons chopped cilantro or parsley

8 cups cooked couscous (2 2/3 cups dried), hot (optional)

Preparation

Step 1
1. Wash leek roots well and trim, leaving 1/4 inch of roots on the bottom of the bulbs. Cut a 3-inch-long X through the green of each leek. Place the leeks in a bowl and cover with water. Add the vinegar and let soak for 30 minutes to remove any sand. Drain and rinse under cold running water. Set aside.
Step 2
2. While the leeks are soaking, prepare the seasoned broth: Combine the broth, oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, saffron, and salt in a very large heavy pot. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.
Step 3
3. Using a potato peeler, peel each zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut the zucchini into 1 1/2-inch lengths. Set aside.
Step 4
4. Place the reserved leeks, the carrots, potatoes, turnips, and onions in the broth. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.
Step 5
5. Add the reserved zucchini, tomatoes, chickpeas, prunes, and raisins. Stir gently so that the vegetables don't break up. Simmer 30 minutes longer.
Step 6
6. Just before serving, remove the leeks carefully and trim off the roots close to the bottom of each white bulb. Gently heat the vegetables and broth through. Stir in 3 tablespoons chopped cilantro.
Step 7
7. Spoon cooked couscous into each bowl, if desired. Top with the vegetables and broth. Garnish with the remaining tablespoon chopped cilantro.

Nutrition Per Serving

Per serving (based on 8

without couscous): 326 calories

64g carbohydrates

9g protein

5g fat

no cholesterol.

#### Nutritional analysis provided by New Wellness

Richmond

Va.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Nutrition Per Serving

Recipe notes