1 tablespoon extra-virgin olive oil
3 large onions, coarsely chopped (4 cups)
4 cloves garlic, minced
1 teaspoon cumin seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/8 teaspoon cayenne pepper
1 pound new potatoes, scrubbed and quartered
1 1/2 cups water
1/2 teaspoon salt, or to taste
1 can (19 ounces) chickpeas, rinsed
1 can (14 1/2 ounces) crushed tomatoes, preferably fire-roasted
1 pound mini carrots
3/4 cup chopped fresh cilantro
3/4 cup low-fat plain yogurt (optional)
To cook onions, potatoes: Heat olive oil in Dutch oven over medium heat. Add onions. Cook, stirring often, for 5 to 6 minutes or until fragrant and beginning
to brown. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne. Cook, stirring,
for 30 to 60 seconds or until fragrant.Add potatoes, water and salt. Bring to a simmer. Cover. Cook for 10 minutes.
To finish stew: Add chickpeas, tomatoes and carrots. Stir to combine. Bring to a simmer. Reduce heat to low. Simmer, partially covered, stirring occasionally
and adding 1/2 cup water, if needed, for 30 to 35 minutes or until potatoes and carrots are tender. Stir in cilantro. Serve with yogurt.