Great One Pot Vegetables
4.4
(2)
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
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 aside.
Step 2
2. While the leeks are soaking, prepare the seasoned broth: Combine the broth, oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, saffron, and salt in a very large heavy pot. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.
Step 3
3. Using a potato peeler, peel each zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut the zucchini into 1 1/2-inch lengths. Set aside.
Step 4
4. Place the reserved leeks, the carrots, potatoes, turnips, and onions in the broth. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.
Step 5
5. Add the reserved zucchini, tomatoes, chickpeas, prunes, and raisins. Stir gently so that the vegetables don't break up. Simmer 30 minutes longer.
Step 6
6. Just before serving, remove the leeks carefully and trim off the roots close to the bottom of each white bulb. Gently heat the vegetables and broth through. Stir in 3 tablespoons chopped cilantro.
Step 7
7. Spoon cooked couscous into each bowl, if desired. Top with the vegetables and broth. Garnish with the remaining tablespoon chopped cilantro.
