Ingredients
1/2 cup chicken broth
1 Tbs lemon juice
1 Tbs honey
2 tsp paprika
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp ground ginger
3/4 tsp salt
1/4 tsp caraway seeds (fennel seeds)
1/4 tsp cinnamon
black pepper
1 can diced tomatoes, undrained
1/2 cup butternut squash
1/2 cup diced zucchini
1/2 cup chopped onion
1/4 cup red pepper
1/4 turnip
fresh mint+cilantro+parsley
chickpeas
Preparation
400 F (200 C)
Combine broth, lemon juice, honey, paprika, cumin, garlic, salt caraway seeds, cinnamon and pepper in small bowl.
Place undrained tomatoes, squash, zucchini, onion, bell pepper and turnip and chickpeas in a baking dish. Pour broth mixture over vegetables, toss to coat.
Cover dish with aluminum foil. Bake 30 min or until crisp-tender. Remove foil and bake 10 min more.
