2 tablespoon(s) olive oil
2 chopped onions
2 chopped carrots
1 peeled and chopped sweet potato
2 minced garlic cloves
2 chopped zucchini
28 ounce(s) vegetable broth or stock
1can(s) (15.5-oz.) chickpeas, drained
2tablespoon(s) fresh parsley and dill
1jar(s) (16-oz.) pickled beets, well drained, chopped
1. Heat olive oil in saucepan over medium heat. Add onions; sauté 5 minutes. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes, stirring. Add zucchini and vegetable broth; boil.
2. Reduce heat and simmer, partially covered, 15 minutes. Add chickpeas; heat through. Stir in parsley and dill, and pickled beets. Serve immediately.
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This recipe was most recently featured in
Boston Organics Newsletter No. 42 of 2011.