Last of the Winter Vegetables Stew with Warm Spices — Three Many Cooks

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 medium celery stalks, diced
• 3 large carrots, sliced into rounds
• 3 large parsnips, sliced into rounds
• Kosher salt and ground black pepper
• 3 large garlic cloves, minced
• 1 tablespoon ground cumin, more to taste
• 1½ teaspoons pimenton (smoked paprika)
• 1 teaspoon dried thyme leaves
• Large pinch ground cinnamon
• Pinch cayenne, or to taste
• ½ cup dry red wine
• 1 can (14.5 oz) diced tomatoes
• 2 quarts low-sodium vegetable broth (homemade or store-bought)
• 1 large sweet potato, cut into bite-sized chunks
• 3 medium red potatoes, cut into bite-sized chunks
• 3 Yukon Gold potatoes, cut into bite-sized chunks
• 1 can (15.5 oz) chickpeas, drained
• 1 bunch collard greens, washed, stemmed, and roughly chopped