This is a great vegetarian side dish.
SERVES 10 (change servings and units)
2 hours | 20 min prep

Ingredients
1 large onion, chopped into 1/2 inch dice
3 garlic cloves, minced
1 1/2 teaspoons turmeric
1 teaspoon cinnamon
3/4 teaspoon curry powder
3/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper
3-4 sweet potatoes, peeled and chopped into 1 inch cubes (3 1/2 pounds)
1 large red bell pepper, seeded and chopped into 1 inch pieces
1 eggplant, peeled and chopped into 1 inch cubes
3/4 cup vegetable broth or chicken broth
2 cups canned chickpeas, also known as garbanzo beans, drained
1 (28 ounce) can diced tomatoes, undrained
chopped fresh cilantro leaves (to garnish)

Directions
1) Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching.
2) Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes.
3) Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally. Garnish with fresh cilantro before serving.