This is a quick, low fat, filling vegan stew.  I like to serve it over cooked amaranth, though it would also be good over rice.

1 25 oz can chickpeas, rinsed and drained

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

4 carrots, sliced into 1-inch logs

4 waxy potatoes, cut into small chunks

juice of 1 lemon

2 cups vegetable stock

1/2 teaspoon dried thyme

1/4 cup chopped cilantro

Heat the oil in a large pan over medium-high heat.  Add the onions and stir and fry until the onions are brown around the edges.  Add the garlic and stir for 30 seconds.  Put in the potatoes, carrots, lemon, veggie stock and dried thyme.  Bring to a boil.  Turn the heat down to low, cover and cook gently for 30 – 45 minutes.  Just before serving, mix in cilantro.