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INGREDIENTS
Yogurt Sauce - Can be made 2 days ahead.1 cup Greek-style yogurt1 Tbsp. olive oil1 tsp. Harissa Paste1 clove garlic, mincedCoarse kosher salt to taste
Vegetable Stew8 cups water1 lb. carrots, peeled, cut into ½-¾ inch pieces1 turnip, peeled, cut into ½-¾ inch pieces3 Tbsp. butter½ lb. spring onions or green onions, coarsely chopped (about 1 ¾ cups)2 Tbsp. fresh Italian parsley, chopped2 Tbsp. fresh mint, chopped2 cloves garlic, minced1 tsp. paprika1 tsp. ground cumin½ tsp. ground corianderCoarse salt and pepper to taste½ cup dry white wine2 tsp. flour1 15-oz. can garbanzo beans (chickpeas), drained, rinsed1 5-oz. bag baby spinach1-3 tsp. fresh lemon juice
INSTRUCTIONS
1.To make the yogurt sauce, whisk first 4 ingredients in medium bowl. Season to taste with coarse salt. Cover and chill.
2.To start the vegetable stew, boil 8 cups of lightly salted water in a large heavy saucepan.
3.Add carrots and cook until just tender, about 4 minutes. Transfer carrots to large bowl of ice water using a large slotted spoon.
4.Return water to boil.
5.Add turnip and cook until just tender, about 3 minutes. Transfer turnip to bowl with carrots using a large slotted spoon.
6.Reserve cooking liquid; at least 2 cups are needed later on.
7.Melt butter in large heavy pot over medium heat.
8.Add onion, parsley, mint, garlic, paprika, cumin, and coriander. Sprinkle with coarse salt and pepper to taste. Cook until onions are soft, stirring often, about 8 minutes.
9.Add wine and simmer until reduced by half, about 5 minute.
10. Stir in flour.
11.Add previously cooked carrots and turnip, beans, spinach, and 2 cups reserved cooking liquid.
12.Bring to a simmer and cook until vegetable are heated through; add more cooking liquid for desired consistency.
13.Season stew to taste with coarse salt, pepper, and lemon juice.
14.Ladle stew into bowls.
15.Spoon dollop of yogurt sauce on top.
