Ingredients

1 cup (8 ounces) Greek-style yogurt*

1 tablespoon extra-virgin olive oil

1 teaspoon harissa sauce**

1 garlic clove, minced

Coarse kosher salt

Vegetable stew:

• Coarse kosher salt
• 1 pound carrots, peeled, cut into 1/2-to 3/4-inch pieces
• 1 3/4-pound turnip, peeled, cut into 1/2-to 3/4-inch pieces
• 3 tablespoons butter
• 1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons chopped fresh mint
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cup dry white wine
• 2 teaspoons all purpose flour
• 1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
• 1 5-ounce bag baby spinach
• 1 to 3 teaspoons fresh lemon juice

Description

Blanching The Root Vegetables Shortens The Stew's Cooking Time And Keeps The Flavors Bright. Plus, The Blanching Water Makes A Great Quick Stock.

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