Ingredients

• 5 Tbs olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 1/2 C dried chickpeas, soaked & cooked, cooking liquid reserved
• 1 28oz can plum tomatoes, finely chopped, liquid reserved (regular diced tomatoes fine also)
• 2 med waxy potatoes, peeled & cut into 1-inch pieces
• 5-6 Tbs finely chopped parsley
• 5-6 Tbs finely chopped cilantro
• 2 1/2 - 3 tsp salt
• 2 tsp cumin
• 1 1/2 tsp coriander
• 1 tsp ginger powder
• (Optional) pinch safron
• (Optional) 1/4 tsp cayenne
• 1 med sweet potato, peeled, halved lengthwise, cut crosswise into 1-inch pieces
• 3 small carrots, peeled & cut into 1-inch pieces
• 1 lg zucchini, halved lengthwise, cut crosswise into 1-inch pieces

Directions

1. Heat oil in large pot over med-hi heat

2. Cook onion 5 mins (begins to brown around edges)

3. Cook garlic 1 min (golden)

4. Add chickpeas, 1 1/4 C reserved cooking liquid, tomato liquid + enough water to make 2 1/2 C liquid, tomatoes, potatoes, parsley, cilantro, salt, cumin, turmeric, ginger, saffron, cayenne.

5. Bring to a boil, cover, heat on low for 20 min.

6. Add sweet potato & carrots, boil, reduce heat, cover, cook on low for 10 min.

7. Add zucchini, boil, reduce, cover, for 7-8 mins, or until zucchini is tender.

8. Serve with hot/garlic sauce.

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