1 onion, diced
1 clove garlic, minced
2 large carrots, diced
2 large sweet potatoes, peeled and diced
1-1/2 cups chickpeas, cooked
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 teaspoon dried parsley
1/2 teaspoon cardamom
1 (14.5 oz. can) diced tomatoes
salt, to taste
Fry the potatoes in a splash of coconut oil until they are soft. Add onions, garlic, and carrots. Cook thoroughly. Stir in chickpeas, spices, and tomatoes. Bring to a boil. Serve with couscous, bulgur, or freekeh.
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