|Prep time||10 minutes|
|Cooking time||1 hour|
|Total time||1 hour, 10 minutes|
This recipe was submitted in our We ♥ Local Parsnips Recipe Contest by Susan Rutherford. Susan says, "Growing up, my grandmother made tzimmes, a wonderful Jewish dish made of winter root vegetables and dried fruits. This dish has the same delicious ingredients, plus added spices from the Middle East that make the house smell delicious and sweet."
Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrots, turmeric, cinnamon, coriander, and crushed red pepper and cook until onions are translucent, about 3 minutes. Add butternut squash and parsnips to the pot and cook 5 minutes longer, stirring occasionally. Add the garlic, salt, gold raisins, dried apricots, chicken stock, saffron, and cilantro. Bring to a boil, then reduce heat to medium-low and cook, partially covered, for 20 minutes. Add chickpeas and cook for 30 minutes longer, or until vegetables are soft and tender. Serve with couscous or rice. Sprinkle with fresh lemon juice and more chopped cilantro, if desired.