Here's what you need:

• 1 1/2 cups plus 3 tablespoons water or vegetable stock, divided

• 1 large size yellow onion, finely chopped

• 2 large size red bell peppers, seeded and chopped

• 2 or 3 garlic cloves, minced

• 1 teaspoon agave nectar or pure maple syrup

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cumin

• 1 teaspoon grated or minced fresh ginger

• 1/2 teaspoon saffron

• 2 medium size sweet potatoes or garnet or jewel yams, peeled and cut into 1/2 inch cubes

• 1 can (15oz) diced tomatoes, undrained

• 1 can (15oz) chickpeas drained and rinsed

• Salt and pepper to taste

Directions:

1.) Heat 3 tablespoons water in a soup pot over medium heat. Add onion, peppers and garlic, and cook for 5 minutes. If the water begins to evaporate, add a little more.

2.) Stir in the agave nectar, coriander, cinnamon, cumin, ginger and saffron and cook for 1 minute, stirring constantly. Add sweet potatoes, and stir to coat. Stir in tomatoes, remaining 1 1/2 cups water and chickpeas. Bring to a boil, then reduce heat to low.

3.) Simmer until sweet potatoes are tender, about 30 minutes. Season with salt and pepper, then serve over quinoa or brown rice.

Nutritional Analysis: One serving equals: 141 calories, 1g fat, 29g carbohydrate, 6g fiber, and 6g protein.