Great One Pot Vegetables

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)
  • + 15 more ingredients
    • 2 teaspoons ground cumin
    • 2 teaspoons curry powder
    • ¼ teaspoon crumbled saffron threads
    • 1 teaspoon coarse salt
    • 2 medium-sized zucchini, ends trimmed
    • 8 cups cooked couscous (2 2/3 cups dried), hot (optional)
    • 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
    • ½ cup golden raisins
    • 4 tablespoons chopped cilantro or parsley

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...

View full recipe at SpringPad

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