3 vegetable stew side Recipes

olive oil, garlic, peeled and crushed with the side of a knife, ground coriander, ground cumin, cayenne, ground cinnamon, vegetable or chicken broth, carrots (12 oz. total), peeled and cut into 1/2-inch lengths, diced peeled eggplant, sliced (1/2 in. thick) zucchini, cauliflower florets, diced onion (about 5 oz.), stewed tomatoes, garbanzos, drained and rinsed, dried currants, chopped toasted almonds, kosher salt

sweet paprika, salt, ground allspice, ground black pepper, ground cardamom, ground coriander, cayenne, ground fenugreek (optional), ground ginger, chickpeas, rinsed and drained, extra-virgin olive oil, divided, garlic cloves, finely chopped, red onion, chopped, fresh ginger, peeled and finely chopped, tomato sauce (or crushed tomatoes-1 cup), low sodium vegetable broth, red potatoes, cut into 1-inch chunks (leave the skin on for more nutrition- try using half sweet potatoes), carrots, peeled and cut into 1-inch chunks, lemon juice (optional), yogurt (optional), bread (flat on the side)