from “Supermarket Vegan,” by Donna Klein, copyright 2010, published by The Penguin Group.

2 tablespoons peanut oil and/or extra-virgin olive oil
1 pound baby carrots or regular carrots, chopped
1 cup chopped onion
2 to 3 large cloves garlic, finely chopped
1 pound boiling potatoes, peeled, cut into 1-inch cubes
1 15-ounce can chickpeas, rinsed and drained
8 ounces shredded cabbage
1 cup low-sodium vegetable broth
1/2 cup water
2 to 3 tbsp tomato paste
1 teaspoon sugar, or to taste (optional)
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp salt, or to taste
1/2 tsp crushed red pepper flakes, or to taste (optional)
freshly ground black pepper, to taste

In a large deep-sided nonstick skillet with a lid, heat the oil over medium heat. Add the carrots and onion and cook, stirring, until softened, about 5 minutes, adding the garlic the last minute or so of cooking. Add the potatoes, chickpeas, cabbage, broth, water, tomato paste, sugar (if using), cumin, turmeric, salt, red pepper flakes (if using), and black pepper, bring to a boil over high heat. Reduce the heat to medium-low, cover and cook until potatoes and carrots are tender, about 20 to 30 minutes, stirring occasionally. Serve warm.