From Good Housekeeping's _Simple Vegan_. There are other chickpea/sweet potato stews posted here, but I am adding this one because it does not include dried fruit but instead focuses on savory flavors.
In a 12 inch skillet, heat oil over medium heat until hot. Add onion and cook until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds.
Add tomatoes, broth, beans, and potato; cover and heat to boiling over medium high heat. Reduce heat to medium and cook 10 minutes.
Stir in zucchini, cover, and cook until vegetables are tender.