INGREDIENTS

  • 2 tablespoons olive oil
  • 2 onions , chopped
  • 10 garlic cloves , chopped
  • 1 (14ounce)can diced tomatoes
  • 4 carrots , sliced
  • 2 medium potatoes , peeled and cut in 1 inch cubes
  • 1/2 bunch parsley , cleaned and tied with string
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons lemon pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 2 medium zucchini , cut in 1/2 inch dice
  • 1 (8ounce)can artichoke hearts , drained and quartered
  • 1 (15ounce)can garbanzo beans , drained and rinsed
  • 1 cup plain yogurt

DIRECTIONS

  1. In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.
  2. Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.
  3. Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.
  4. To serve, discard parsley, Stir in yogurt and heat through.