Yield: ~1 hotel pan
Ingredients:
15 parsnips, peeled and cut into chunks
4 cups uncooked couscous
3 large onions, chopped
2 cups raisins
12 sweet potatoes, peeled and cut into chunks
2.5 tbsp. ground coriander
2.5 tbsp. ground turmeric
8 zucchini, sliced into ½” slices
1 tbsp. ground cinnamon
1 #10 can diced tomatoes
1 tbsp. ground ginger
1 tbsp. ground cumin
10 cups cooked chickpeas
12 cups water
Salt and pepper to taste
Combine all ingredients in a large pan. Bring to a boil and reduce the heat to a simmer. Simmer until the vegetables are tender, about 30-45 minutes. Season with salt and pepper as needed.
