2 tbsp. olive oil (or any oil)
1 garlic clove, minced
1 med. onion, chopped
1 med. turnip, diced (approximately 2 c.)
2 carrots, sliced (diagonally or round)
1 (8 oz.) can whole tomatoes, drained
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1 c. chicken broth
1 sm. zucchini, sliced round
1/2 c. canned chick peas
Rice or couscous (prepare enough to serve 4, according to pkg. directions)

In a large skillet, saute garlic and onion in hot oil until tender but not brown. Add turnip, carrots, tomatoes, salt, cumin, pepper flakes, and chicken broth. Heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender but firm. Add zucchini and chick-peas; cook until zucchini is just tender. Prepare rice or couscous according to directions on package. (NOTE: If using brown or white long-cooking rice, prepare before starting to cook stew.) Serve stew over rice or couscous. Serves 4.