Moroccan Chickpea and Vegetable Stew

Ingredients

• 1 15 oz can chickpeas, drained and rinsed
• 1 14.5 oz can diced tomatoes, with juices
• 2 cups vegetable broth
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 cups cauliflower florets
• 1 cup frozen peas
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium heat.

2. 2

   Add the diced onion and sauté for 5 minutes until translucent.