• 2 Tbsp olive oil
  • 2 medium onions, thinly sliced
  • 1 Tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 2-1/2 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large yam, peeled and cut into 1/2 inch cubes
  • 6 pitted prunes, chopped
  • 2 Tbsp minced fresh cilantro
  • 1 – 2 tsp garam masala
  • Salt and pepper to taste

Heat oil in pan over medium heat. Add onions and cook until golden ~ 5 minutes. Add ginger and garlic; cook until fragrant (about 1 minute). Stir in cumin and cinnamon, garam masala and cook just until spices smell toasty ~ 30 seconds.

Add broth, chickpeas, yam and prunes; bring to a boil. Reduce heat, cover pan, and simmer, stirring once or twice, until yam is tender ~ about 10  minutes.

Stir in cilantro; add salt and pepper to taste.

Ardith & James, Powell River
www.ardithb.com
www.dependablehousecheck.com