Ingredients

• 1 tablespoon olive or canola oil
  
• 1 large onion, medium dice
  
• 2 stalks of celery, sliced diagonally
  
• 2 medium sweet potatoes or yams—peeled and 1/2 inch dice
  
• 4 cups water
  
• 1 28-ounce can diced tomatoes—juice included
  
• ¹/₄ cup parsley, chopped
  
• 1 teaspoon salt
  
• ¹/₂ teaspoon turmeric
  
• ¹/₂ teaspoon ground cumin
  
• ¹/₄ teaspoon cinnamon
  
• ¹/₄ teaspoon cayenne pepper
  
• 1 bay leaf
  
• 2 medium zucchinis, sliced in half lengthwise then sliced into 1/2 inch slices
  
• 1 can garbanzo beans, drained and rinsed
  
• ¹/₂ cup dried elbow macaroni