2 lbs fresh tomatoes
2 Tablespoons olive oil, or vegetable oil
2 cups sliced onions
1 teaspoon minced garlic
1 lb red rose potatoes, cubed
1 cup baby carrots
1 1/2 teaspoons ground cinnamon
3/4 teaspoon dried thyme
3/4 teaspoon salt
12 ounces zucchini, cut into 3/4 inch chunks
1 (19 oz) can chickpeas, drained and rinsed

1. Core and chop tomatoes; set aside
2. In a large pot or Dutch oven over medium heat, heat oil. Add onions and garlic; cook, stirring occasionally, until onions are tender, about 10 minutes.
3. Add potatoes, carrots, cinnamon, thyme, salt and 1 lb of the tomatoes; bring to a boil. Reduce heat to low; cover and simmer until potatoes and carrots are tender. 20 - 30 minutes.
4. Add zucchini, chickpeas and remaining pound of tomatoes. Cook until zucchini is tender, about 10-15 minutes longer.

Serve over couscous.