2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium sweet potato, peeled and chopped
2 large garlic cloves, minced
2 zucchini (about 5 oz. each), coarsely chopped
2 cans (14 oz. each) vegetable broth
1 tsp. seasoned salt
1 can (15-1/2 oz.) chickpeas, drained and rinsed
Salt and pepper
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped fresh dill
1 jar (16 oz.) whole pickled beets, well drained, coarsely chopped
Gremolata (recipe below)
1. Heat oil in large saucepan over medium heat. Add onions; sauté about 5 minutes or until softened. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes until vegetables begin to soften; stir occasionally.
2. Add zucchini, broth and seasoned salt. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Season to taste with salt and pepper.
3. Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.
Makes 6 servings.
1 Tbsp. minced fresh parsley
1 Tbsp. minced fresh dill
2 garlic cloves, minced
1 tsp. grated lemon peel
1. Combine all ingredients in small bowl.