• 1 tablespoon extra-virgin olive oil
• 2 cups chopped butternut squash
• 1 cup chopped onion
• ¾ cup sliced parsnips (1/3-inch)
• 3 teaspoons finely chopped garlic
• 1 ½ teaspoons finely chopped fresh ginger
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 6 cups low-sodium vegetable broth
• 1 (15 ounce) can no-salt-added stewed tomatoes
• 3 cups stemmed and chopped rainbow chard
• 1 (15 ounce) can unsalted chickpeas, rinsed
• 1 tablespoon cider vinegar
• 1 tablespoon chopped fresh flat-leaf parsley

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Step 1

• Heat oil in a large heavy pot over medium-high heat. Add squash, onion and parsnips; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, ginger, turmeric, cumin and salt; cook, stirring constantly, until fragrant, about 1 minute.‍

Step 2

• Add broth and tomatoes; bring to a boil. Reduce heat to medium; simmer until the vegetables are tender, 8 to 10 minutes. Add chard and chickpeas; cook, stirring occasionally, until the chard is bright green and starting to soften, about 2 minutes.

Step 3

• Remove from heat; stir in vinegar. Sprinkle with parsley and serve immediately.

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