| 2 | tb | Olive oil |
| 2 | | Garlic cloves |
| DIVIDER | | -- coarsely chopped |
| 1 | ts | Grated fresh ginger |
| 1 | ts | Ground cumin |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground tumeric |
| 2 | sm | Onions; quartered |
| 3 | md | Carrots; coarsely chopped |
| 4 | | Baby turnips |
| DIVIDER | | -- trimmed and quartered |
| 1/2 | lb | Sweet potatoes |
| DIVIDER | | -- peeled and cubed |
| 1 | c | Tomato juice |
| 1 | c | Water |
| 1 1/2 | c | Cooked chick-peas |
| 1/2 | c | Seedless raisins |
| 2 | sm | Zucchini; thinly sliced |
| 1 1/2 | c | Button mushrooms |
| DIVIDER | | -- halved if large |
| 2 | tb | Chopped fresh parsley |
| | Salt |
| | Freshly ground black pepper |
| 3 | c | Water |
| 2 1/2 | c | Roasted buckwheat (kasha) |
| 2 | tb | Olive oil |
| 1/2 | ts | Salt |
| 1/2 | c | Cashew nuts, toasted |
| | Parsley sprigs; for garnish |
