Chick Pea Stew

Ok here is how this stew came about last night. I am suffering from some inflammation in my SI joint and was looking for alternative ways to help alleviate inflammation without loading up on ibuprofen. This recipe is similar to the curry down below , but there is some changes in the preparation and definitely in the presentation. I loaded it with ginger and turmeric which are known to help with any inflammation in the body.
Turmeric is mostly used as powder form and is very popular in South east Asian cultures. It was first used as a food flavor enhancer but later was discovered to have medicinal properties. One of those properties being that it acts as an anti-inflammatory . Now none of this has been completely FDA approved but I am always one to try alternative therapies and food sources for my aches and pains. And if it doesn't heal, at least it won't harm . Which we can't say about a lot of other conventional methods.
Ginger is a root which aids in digestion, helps settle stomach, and also aids in reducing inflammation.
So here is the recipe! It is so tasty and easy to make so enjoy.....

1 cup of garbanzo beans ( fresh preferably, but canned is ok)
3 carrots ( cubed)
1 large sweet potato ( cubed)
1 medium onion
4 cloves of garlic
fresh ginger peeled and diced ( decide how powerful you want this to be, I love ginger so I add a lot)
3 cups of vegetable stock
1/4 teaspoon cinnamon
1 tablespoon of cumin
1/4 teaspoon of chili powder
1 teaspoon of turmeric
1/2 teaspoon of fennel seeds
cilantro  (added as garnish at the end)
avocado (added on top at the end)
sriracha sauce ( or any hot sauce on hand also added at the end)
salt and pepper to taste

In a large sauce pot sauté the garlic and onions in a tablespoon of olive oil for 1 minute, then add ginger. Sauté for another minute. Now add all the herbs ( cinnamon, turmeric, cumin, chili powder and fennel seeds) Saute one more minute.
Add the sweet potato and sauté for 5 minutes and  season with some salt. Add carrots and garbanzo beans for 1 minute stir in with everything else. Add the vegetable stock and bring to a boil. Then reduce to a simmer for about 30 minutes.
To prepare I served over Jasmine rice, topped with fresh cilantro, avocado, and squeeze of lime juice, salt, pepper, and sriracha sauce.

Then Devour!!!! :)