Ingredients
- 2 Tbsp. olive oil
- 2 cups sliced onion
- 1 tsp. minced garlic
- 1 lb. potatoes, cubed
- 1 cup baby carrots
- 1½ tsp. cinnamon
- ¾ tsp. thyme
- ½ tsp. salt
- 2 lbs. tomatoes, chopped and divided
- 2 cups cubed zucchini
- 1 (19 oz.) can chickpeas, rinsed and drained
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat oil in a large, heavy-bottomed pan over medium heat. Cook onions and garlic until tender (5-8 minutes).
- Add potatoes, carrots, cinnamon, thyme, salt, and a cup of the tomatoes. Bring to a boil, reduce heat to low, cover, and simmer until potatoes are tender (20 minutes).
- Add zucchini, chickpeas, and remaining tomato. Cook until zucchini is tender (10 minutes).