I know, its alot of ingredients-- but the preparation is very easy and you've probably got most of them in your cabinet already.  You can add other vegetables to this at will, so seriously just throw in whatever you've got laying around.   

Prep Time:  10 Minutes
Cooking Time:  30 Minutes
Yield:  4-5 Servings
Ingredients:
1 Tbsp Olive or Canola Oil
2 Medium Onions, chopped
3 Cloves Garlic, minced
1 Tbsp Fresh Ginger, minced
2 Tsp Cumin
1 Tsp Turmeric
1 Tsp Sea Salt
½ Tsp Cardamom
½ Tsp Cayenne Pepper
1/8 Tsp Cinnamon
3 Cups Mushrooms, sliced (or one of those 10 oz. packages, sliced)
1 Zucchini, sliced
1-28 oz Can Whole, Peeled Tomatoes with juice
3 Tbsp Apple Cider Vinegar
2-15 oz Cans Chickpeas, drained and rinsed
2 Large Potatoes, scrubbed and chopped pretty small
2 Cups Vegetable Broth
½ Cup Plain, Organic Yogurt (non-fat is not the way to go here)

Heat oil over medium flame in a large pan.  Add onion and cook for 5 minutes or until translucent.  Add ginger, garlic, cumin, turmeric, cardamom, cayenne pepper and cinnamon.  Stir to combine and cook for 2 minutes.  Stir in mushrooms, zucchini and cook for another 2-3 minutes.  Add tomatoes (crush them with your hands as you transfer from can to pot) with juice, vinegar, chickpeas, potato, and vegetable stock.  Bring to a boil, then turn down heat and let simmer for 15 minutes or until potatoes are tender.  Cover for most of the time or—if you want it more soupy—leave covered the entire time.  Take off heat, stir in yogurt and season with sea salt and pepper.  Serve.