Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sweet potato -- (peeled), cut in 1
                        -- 1/2" pieces
   1      pound         carrots -- (peeled), cut in 1
                        -- 1/2" pieces
                        water
   1      tablespoon    vegetable oil
     1/2  cup           finely chopped onion
   1      tablespoon    minced garlic
   1      tablespoon    minced jalapeno pepper
   1      teaspoon      grated fresh ginger root
   2      teaspoons     curry powder
  19      ounces        canned chickpeas -- drained and rinsed
     3/4  teaspoon      salt
                        couscous -- optional
                        yogurt -- optional

Preparation:

1. Combine potatoes, carrots and 1/2 cup water in shallow 2-quart microwaveproof dish. Cover and microwave on High 14 minutes, stirring halfway through. Let stand. 2. Heat oil in large skillet over medium-high heat. Add onion, garlic, chile and ginger. Cook, stirring, until onion is translucent, 5 minutes. Stir in curry powder; cook 30 seconds. Stir in vegetables with their liquid, chick-peas, 3/4 cup more water and the salt. Simmer 3 to 4 minutes. Serve with couscous and yogurt, if desired. NOTE: A vegetarian entr‚e with an Indian accent. If you can't find fresh sweet potatoes, add one can, drained, with the other cooked vegetables. Prep time: 25 minutes; Microwave time: 14 minutes; Degree of difficulty: eas