| 1 | qt | Boiling water |
| 1/2 | ts | Salt |
| 4 | ts | Mock chicken broth (available at HFS) |
| 1 | c | Small white turnips cut into chunks |
| 1 | c | Carrots peeled and cut into chunks |
| 1 | c | Zucchini traimmed and cut into cubes |
| 1 | c | White potatoes, washed and cut into cubes |
| 1 | lg | Onion roughly chopped |
| 1 | | Clove crushed garlic |
| 1 | cn | (15 1/2 ounce) chickpeas, drained |
| 1 1/2 | c | Chopped fresh coriander (cilantro) |
| 1 | ts | Ground black pepper |
| 1 | ts | Cayenne |
| 1 | ts | Ground ginger |
| 1/4 | ts | Pulverized saffron |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground cumin |
| 1 | ts | Ground nutmet |
| 1 | ts | Ground allspice |
| 1 | c | Black raisins (I used golden raisins) |
