3eachmedium golden beets, peeled and diced in large pieces
2eachmedium sweet potatoes, diced in large pieces
1eachsmall yellow onion, peeled and diced in large pieces
4eachgarlic cloves, minced
1/2headcauliflower, cut into florets
1bunchgreen asparagus, cut into bite size pieces
1can12 oz garbanzo beans, rinsed
1can28 oz whole peeled tomatoes, hand crushed
8ozlow sodium vegetable broth
2ozgrapeseed oil
1/4cupgolden raisins
3tspharissa spice
1tspground cumin
1/2tspground cinnamon
1/2tspground turmeric
2tspkosher salt
1eachlemon, juiced
1bunchparsley, roughly chopped
Instructions
Heat a large heavy bottom pan with grapeseed oil, add onions and allow to cook until lightly browned.
Add minced garlic, and remaining vegetables, holding back the asparagus.
Add spices and stir, allow to cook for 3-4 minutes until fragrant.
Pour in tomato product, beans, golden raisins and vegetable stock. Simmer until vegetables are tender. Half hour before serving, add asparagus. Adjust for seasoning.
Notes
To serve: Fold in chopped parsley and lemon juice. Serve with couscous or basmati rice.