Parsnip Stew - EASY Hearty Winter Stew

I hope you will enjoy this stew recipe, it's easy and super tasty. Thanks for watching, God bless & Keep you!
Recipe:
1 bag carrots
1 bag parsnips
2 boneless chicken breasts
1 can chickpeas (garbanzo beans) drained and rinsed
2 cups warmed beef broth
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon ground coriander
2 tablespoon butter
2 tablespoon coconut oil
salt and pepper to taste
Peel parsnips and carrots and cut into one inch pieces, keeping them separated
Heat 1 tablespoon coconut oil and butter in a large pot and let it melt
Add parsnips to the pot and allow them to brown for about 5 minutes
Add the other tablespoon of butter; add carrots; stir well and allow the carrots and parsnips to cook for about 10 minutes. Stir the pot often to make sure the veggies aren’t sticking
Stir in chickpeas (if using) and beef broth. Stir in the spices. Turn pot to low and loosely cover
In a frying pan heat the other tablespoon of coconut oil and fry chicken breasts until done. Remove chicken from pan and allow to rest for 5 minutes. Cut chicken into bite sized pieces and add to stew along with any drippings that are left in the frying pan
Eat with bread or crackers or served over rice
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