1. In a large pot, heat a drizzle of olive oil over medium heat. Sauté garlic and onion until soft. Add carrots (see chef’s secret) and continue cooking for a few minutes before adding cumin and red pepper flakes. Season.

2. Add potato cubes, chickpeas, diced tomatoes, edamame and vegetable broth, then bring to a boil.

3. Reduce heat slightly and let simmer for about 20 minutes or until potatoes are very soft.

4. Adjust seasoning, serve and top with a tablespoon of plain yogurt.

Chef’s Secret:

You can replace carrots with other vegetables on hand: celery, broccoli, cauliflower, kale, fennel, beans, green peas, etc.