2 potatoes

2 carrots

1 garlic clove

½ onion

2 teaspoons olive oil

1 cup red kidney beans, drained

½ cup drained Romano beans (also called Italian green beans)

½ cup drained chickpeas

6 cups vegetable broth

1 teaspoon ground cumin

½ teaspoon lemon juice

½ teaspoon brown sugar

1 teaspoon (or to taste) paprika

Salt, to taste

• Wash and peel the potatoes and carrots. Cut the potatoes into bite-sized pieces, and slice the carrots. Smash, peel, and chop the garlic. Peel and chop the onion.

• Heat the olive oil in a large saucepan on medium-low heat. Add the chopped garlic and onion. Cook for about 2 minutes, until the onion is tender.

• Add the potatoes, carrots, kidney beans, Romano beans, chickpeas, and vegetable broth. Stir in the ground cumin, lemon juice, brown sugar, paprika, and salt. Bring to a boil.

• Cover the stew and simmer for 30 minutes or until all the vegetables are tender.