Yogurt Sauce - Can be made 2 days ahead.
1 cup Greek-style yogurt
1 Tbsp. olive oil
1 tsp. Harissa Paste
1 clove garlic, minced
Coarse kosher salt to taste
8 cups water
1 lb. carrots, peeled, cut into ½-¾ inch pieces
1 turnip, peeled, cut into ½-¾ inch pieces
3 Tbsp. butter
½ lb. spring onions or green onions, coarsely chopped (about 1 ¾ cups)
2 Tbsp. fresh Italian parsley, chopped
2 Tbsp. fresh mint, chopped
2 cloves garlic, minced
1 tsp. paprika
1 tsp. ground cumin
½ tsp. ground coriander
Coarse salt and pepper to taste
½ cup dry white wine
2 tsp. flour
1 15-oz. can garbanzo beans (chickpeas), drained, rinsed
1 5-oz. bag baby spinach
1-3 tsp. fresh lemon juice
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.