Joe'S Fragrant Vegetable Stew - cooking recipe

Ingredients

3 large onions, coarsely chopped
1 whole garlic, broken into cloves and peeled
2 Tbsp. olive oil
1/2 lb. carrots, peeled and cut into chunks
1/2 head celery, peeled and cut into chunks
1 small butternut squash, seeded and cut into chunks
1 small acorn squash, seeded and cut into chunks
1 sweet potato, cut into chunks
2 white turnips, cut into chunks
1 tsp. ground turmeric
2 tsp. ground coriander
2 tsp. ground cumin
1 dried chili pepper
3 c. vegetable or chicken broth
6 plum tomatoes, halved
2 zucchini, cut into chunks
1 (19 oz.) can chick peas, drained

Preparation

In a pressure cooker, over moderate heat, cook the onion and garlic in oil until tender.
Add the carrots, celery, butternut squash, acorn squash, potato and turnip.
Cook for a few minutes until just beginning to soften.
Toss in the turmeric, coriander, cumin and chili pepper.
Add the broth, tomatoes and zucchini. Seal pressure cooker and cook over high heat until steam flows steadily.
Turn heat down so that steam keeps a constant stream. Cook for 4 minutes.
Cool pressure cooker under running cold water and release steam.
Open cooker, return to stove, add chick peas and heat through.
Serve over rice, if desired.
Serves 6.