*** Indian Vegetable Stew

• 1 Tbsp olive oil
• 3 large onions, coarsely chopped (4 cups)
• 4 cloves garlic, minced
• 1 tsp cumin seed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cardamom
• 1/8 tsp cayenne pepper
• 1 lb small red/white potatoes, scrubbed and quartered
• 1 1/2 cups water
• 1/2 tsp salt
• 1 19oz can chickpeas, rinsed
• 1 14oz can crushed tomatoes, fire roasted flavor
• 1 lb mini carrots
• 3/4 cup chopped fresh cilantro
• 3/4 cup low-fat plain yogurt (optional)

Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.

Add chickpeas, tomatoes, and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.

Makes 6 servings (1.25 cups each), 7 WW PointsPlus each.