Moroccan Vegetable Chickpea Stew

*This is one of my favorite recipes. It’s a nutritional powerhouse; the turmeric and other spices give it high anti-inflammatory properties! It is super easy, nourishing, and perfect for a warm winter evening!

 1 peeled yam or sweet potato

1 can garbanzo beans

2 large, peeled carrots

1 zucchini

2 tbspn ground turmeric

2 tbspn ground cumin

1 tbspn ground cardamom

1 tbspn allspice or cinnamon

1 tspn dried mint flakes

 Options:

Butternut squash or parsnips can be substituted or added!

 Chop potato, carrot, and squash/zucchini into ½” cubes. Heat a large skillet on medium-high heat. Add olive oil to skillet, then add potato, carrots, and squash/zucchini. Allow vegetables to brown, stirring occasionally, for about 5 minutes. Add spices/seasonings and beans. Add 1 c water. Allow water to boil slightly, then turn temperature to low, cover, and let simmer for about 20 minutes. The dish is done when the carrots are tender. Top with a dollop of your favorite plain Greek yogurt for a creamy treat! Serve as main dish or as side dish.  

Serves 2-3