Chickpea and Potato Stew

2 tablespoons of olive oil
1 large yellow onion, chopped
1 clove of garlic, minced
3 cups of peeled and diced waxy white potatoes (about a pound or so of potatoes)
1 or 2 (according to your taste) jalapeno chilies, seeded and minced
1 28-ounce can of diced tomatoes, with their juices
1 tablespoon of tamari
1/2 teaspoon of minced fresh thyme leaves (or 1/4 teaspoon of the dried herb)
1/2 teaspoon of ground fennel
1/4 teaspoon of ground cumin
1/4 teaspoon of cayenne
1 cup of water, or more if needed
Salt and freshly ground black pepper to taste
1 1/2 cups of cooked chickpeas (or 1 15-ounce can, drained and rinsed)

Heat the oil in a large soup pot over medium heat.

Add the onion, the garlic, the potatoes, and the jalapeno. Cover and cook until the vegetables begin to soften, between 7 and 14 minutes.

Reduce the heat to low, add the tomatoes, the tamari, the thyme, the fennel, the cumin, the cayenne, and the water. Stir well. Season to taste with the salt and pepper.

Cover and cook until the vegetables are to the desired tenderness, maybe 20 to 25 minutes. You may have to add more water; simple watch the stew and allow your own good experience and tastes to guide you.

Gently stir in the chickpeas and allow everything to simmer, uncovered, for 10 minutes to heat the peas and to blend the flavors.