Ingredients
2 tablespoons olive oil
2 onion, chopped
10 garlic clove, chopped
1 (14 ounce) can diced tomato
4 carrot, sliced
2 medium potato, 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 (8 ounce) can artichoke heart, drained and quartered
1 (15 ounce) can garbanzo bean, drained and rinsed
1 cup plain yogurt
Directions
In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.To serve, discard parsley, Stir in yogurt and heat through.
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