Rutabaga and Chickpea Stew with Gremolata
Peel and dice rutabaga. Peel onion and ginger. Cut onion into slices and chop ginger. In a saucepan, sauté rutabaga, onion and ginger in hot oil. Add broth and simmer about 20 minutes.
Drain chickpeas and rinse with cold water. Peel, rinse and cut potatoes into small pieces. Rinse, trim and slice scallions crosswise. Add chickpeas, potatoes and scallions to pan and simmer about 15 minutes.
To make gremolata, chop parsley. Peel and chop garlic. Cut lemon zest into fine strips. Mix parsley with garlic and lemon zest.
Season stew generously with salt and pepper. Serve topped with gremolata.