1 tbsp olive oil
1 large onion, thinly sliced
3 garlic cloves, slices
1 large head cauliflower, broken into florets
3 carrots, sliced thinly
1 15-ounce can chickpeas, drained ( or 2 cups fresh-cooked chickpeas)
1 15-ounce can crushed tomatoes
1 cup vegetable broth
1/4 cup raisins
1 cinnamon stick
1 tsp turmeric
1 1/2 tsp cumin
1/2 tsp harissa or just a dash of cayenne for less heat
1/4 cup toasted, slivered almonds
salt to taste
1. In a large pot, heat oil over medium heat, and saute onions until translucent. Add garlic and saute another minute. Add a bit of salt to slow down the cooking, if needed.
2. Add remaining ingredients, except almonds. Bring to a boil, then lower to simmer. Cook covered for about an hour, or until all vegetables are soft. Top with almonds before serving.
Alternatives: served with whole wheat couscous or other whole grains like spelt, farro and barley. Also substantial enough as is.
Yield 6 servings
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