Ingredients & Substitutes

Instructions

1. 1

   Peel 2 medium sweet potatoes and 1 large carrot, then cut them along with 1 medium zucchini into 1-inch cubes; finely dice 1 large onion and mince 3 garlic cloves, and grate 2 inches of fresh ginger.

2. 2

   In the base of a steamer, heat 2 tablespoons of olive oil over medium heat and sauté the diced onion for 5-7 minutes until softened, then add the minced garlic and grated ginger, cooking for 1 more minute until fragrant.

3. 3

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 0.5 teaspoon of ground turmeric, 0.25 teaspoon of ground cinnamon, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and a pinch of optional saffron threads, cooking for 1 minute to release their aromas.

4. 4

   Add 2 medium diced tomatoes, the cubed sweet potatoes, carrots, zucchini, and 1 drained and rinsed 15-oz can of chickpeas to the pot, then pour in 1 cup of vegetable broth, stirring gently to combine.

5. 5

   Place a steamer basket with a lid over the pot, ensuring the vegetables are not submerged, bring the broth to a simmer, then cover and steam the vegetables for 25-30 minutes until the sweet potatoes and carrots are tender, checking occasionally to ensure there is enough liquid in the bottom of the steamer.

6. 6

   Gently toss the steamed mixture, garnish with 0.25 cup of chopped fresh cilantro and 0.25 cup of chopped fresh parsley, and serve immediately as a wholesome main dish.