Moroccan-Spiced Chickpea and Cauliflower Stew

Ingredients

• 1 15-oz can chickpeas, drained and rinsed
• 3 cups cauliflower florets, bite-sized pieces
• 1 14.5-oz can diced tomatoes, with juices
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

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

2. 2

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