Pumpkin & Parsnip Pearl Spelt Stew

oil or water, for frying
1 yellow onion, chopped
3 cloves garlic, minced
1 thumb-sized piece ginger, minced
1 tsp dried rosemary
1 tsp dried thyme
1/2 pumpkin, peeled and cut into bite-sized pieces, ~400 g/ 3 + 1/3 cup
2-3 parsnips, cut into bite-sized pieces, ~225 g/ 1 + 2/3 cup
100 g uncooked pearl spelt, 1/2 cup
1 400 g/14 oz can chickpeas, drained and rinsed
1-2 sprigs fresh rosemary (optional)
400 ml vegetable stock
salt and black pepper, to taste

Heat the oil or water in a medium-sized pot over medium heat. Add the onion, garlic, and ginger, and fry for 2-3 minutes until the onion is starting to become soft and translucent. Then add the dried rosemary, thyme, pumpkin, parsnips, and enough water to cover the bottom of the pot, and cook for 4-5 minutes to soften the vegetables.

Add the pearl spelt, chickpeas, fresh rosemary, and vegetable stock, give it a stir, and bring to a boil. Reduce the heat to low, and let it simmer, covered, for 25-30 minutes until the vegetables and pearl spelt are cooked, stirring occasionally.

Serve with, for example, fresh parsley, pumpkin seeds, and crusty bread or a fresh salad on the side.

Store leftovers in the fridge for up to 3-4 days or in the freezer for up to 2-3 months.

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