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I got this recipe from my sister, Gail Maggiore, who lives nearby. Though the spices are East Indian, they do not traditionally use potatoes. So this is an amalgam of East and West, and delicious.

Eastern-flavored Stew

1 T olive oil
3 onions, chopped
4 cloves minced garlic
1 lb potatoes, cut into chunks
1 and 1/2 c water
1 can of chick peas, drained
1 can fire-roasted tomatoes
1 lb baby carrots
3/4 c chopped cilantro leaves
1 tsp each:cumin seeds, ground cumin, ground coriander
1/2 tsp each: cinnamon, cardamon
cayenne pepper to taste
salt to taste

plain yogurt for topping (for vegan, omit the yogurt)

1. Sauté onions in oil until soft.
2. Add garlic and cook for one minute
3. Add cumin seeds, ground cumin, coriander, cinnamon, cardamom and pepper. Stir and cook for one minute.
4. Add potatoes, walter, ad salt. Simmer, covered, for 10 minutes.
5. Add chickpeas, tomatoes, and carrots.
6. Simmer 30-35 minutes. Add water if necessary. Cook until potatoes and carrots are tender.
7. Stir in cilantro leaves.

Serve with yogurt.