VegetarianMalia Howe

Moroccan Turnip and Chickpea Braise

VegetarianMalia Howe
Moroccan Turnip and Chickpea Braise

I know, I know. Turnips? Yes, turnips. Turnips were on my gross list until I gave them a fair shot last year when they arrived in my winter CSA box. Who knew turnips were so yummy? Apparently I did not. I've seen the error of my ways, and I am here to spread a little turnip love on this blog. Turnips need a little love and appreciation, and they definitely deserve some after their starring role in this dish. Wow, and I mean wow. This was one of the best things I've eaten in a long time--it just really hit the spot for me. It was warm, slightly spicy, and balanced by the sweetness of the carrots with the peppery turnips. The garbanzo beans made this a filling dish that can certainly stand alone as a vegetarian meal. The recipe suggests you serve this on couscous or rice, but we just ate it alongside some leftover Jamaican jerk chicken and were pretty darn happy. This was another score from my frenzied airplane magazine reading. Turnips are at the top of my farmer's market list this week. Will you give them another chance?



Moroccan Turnip and Chickpea Braise

-adapted from Health, October 2014


  • 2 T olive oil
  • 1 small yellow or white onion, thinly sliced
  • 2 carrots, halved and cut into 1/2" thick half-moon slices
  • 1 lb turnips, peeled and cut into 3/4" pieces
  • 2 T. tomato paste
  • 1 t. kosher salt
  • 1/2 t. cumin
  • 1/4 t. cayenne pepper
  • 1 can chickpeas (aka garbanzo beans), rinsed and drained
  • 1 cup chicken or vegetable broth
  • 1/2 t. black pepper
  • 1/3 cup chopped cilantro

Heat oil in a large pot or dutch oven and saute onions and carrots for 5 minutes, stirring occasionally. Add tomato paste, turnips, salt, cumin, and cayenne pepper and stir well. Add chickpeas and broth. Raise heat and bring to boil; reduce heat to low, cover and simmer until vegetables are tender, about 20 minutes. Stir in black pepper and cilantro. Serve over couscous or rice, if desired.