This is a one-pot meal that is baked in the oven. It is easy to make, good for a family dinner, but also has flavors and colors for a fancy dinner for guest (or for the family!)
*Chickpeas also called garbañzo beans have been around for over 7000 years from the Middle East, but they were not eaten until about 3000 BCE when the 16th century Spanish explores spread the food's nutty, buttery taste beyond Rome and Greece. Today they are part of Indian, Pakistan, Turkish, Ethiopian, and Mexican cuisine.
Makes 6-8 servings
Preheat the oven to 375F (190C)
1 chopped organic onion
4 sliced organic carrots
3-4 organic potatoes, cut into cubes
1 organic cauliflower, cut into florets
1 organic eggplant, peeled and cut into cubes
1 can (15 ounces/430 g) chickpeas* (garbañzo beans), drained and rinsed
1 can (28 ounces/900 g) crushed organic tomatoes
1/2 tsp. (2,25 g) cayenne pepper (add more or less for taste)
2 1/2 cups (600 ml) organic vegetable broth, more if needed
organic (dairy-free) yogurt
1. Toss in a mixing bowl: onions, carrots, potatoes, cauliflower, eggplant, chickpeas/garbañzo, tomatoes, cumin, cinnamon, and cayenne pepper.
2. Put the vegetables into a casserole dish or Dutch oven.
3. Pour the vegetable broth over the top.
4. As the set cooks, check every half hour. If it becomes dry, add 1/4 cup (60 ml) more broth as needed.
5. Remove from the oven and let it cool for 10 minutes.
6. Serve in bowls with with a spoonful of yogurt on top.
