Morrocan-style Veggie Stew with Yogurt Sauce

From epicurious.com

Ingredients:

1 cup (8 ounces) greek-style yogurt
1 tbs extra-virgin olive oil
1 teaspoon harissa sauce or red chili paste
1 garlic clove, minced
coarse kosher salt

Coarse kosher salt

1 pound carrots, peeled, cut into 1/2-to 3/4-inch pieces

1 3/4-pound turnip, (or parsnips) 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, drained, rinsed

1 5-ounce bag baby spinach

1 to 3 teaspoons fresh lemon juice

Preparation:

Make the sauce first by combining the ingredients and chill.

Bring 8 cups of water to a boil with some salt in a large pot and add chopped carrots until tender then treat veg to an ice bath. Do the same with turnips. (This is a quick veggie stock.)

In a large pot, sautee garlic, onions, mint and parsley with the spices until onions are tender in butter. Deglaze with wine and cook til reduced by half, add flour and stir. add to mix the rest of the ingredients plus 4 c. of your stock and cook til desired consistency adding more stock as you go.

Top with yogurt sauce.