3 medium sized sweet apples
1 tsp cinnamon
1 tbs of sugar
Preheat oven to 225 degrees F
Line two baking sheets with parchment paper.
Slice apples. The thinner you slice them, the faster they will bake and the crispier they will be.
Mix the sugar (optional) and cinnamon together and sprinkle over apples slices.
Bake for a total of approximately 1 hour then flip the slices, and bake for 1 more hour.
1/2 cup plain 2% reduced-fat Greek yogurt
1 (15-ounce) can chickpeas, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup diced peeled sweet potato
1/4 cup sliced yellow onion
2 teaspoons curry powder
1 cup small cauliflower florets
1/2 cup vegetable broth
1 1/2 tsp olive oil
2 tbs chopped cilantro
Heat olive oil in a large nonstick skillet over medium-high heat.
Add sweet potato to pan and sauté for 3 minutes.
Lower heat to medium and add cauliflower, onion, and curry powder. Stir and cook for 1 minute.
Add broth and tomatoes and chickpeas. Bring to a boil, then cover and reduce heat.
Simmer 10 minutes or until vegetables are tender.
Sprinkle with cilantro and serve with yogurt.