Spicy Moroccan Chickpea Stew

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 can diced tomatoes, 14 oz
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 cups cauliflower florets, bite-sized
• 2 cups vegetable broth, low-sodium
• 2 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup couscous, dry
• 1 lemon, cut into wedges for serving

Instructions

1. 1

   In a large pot or Dutch oven, sauté the onion and garlic in a bit of olive oil over medium heat until translucent, about 5 minutes.

2. 2

   Add the carrots, cauliflower, chickpeas, diced tomatoes, and vegetable broth. Stir in the harissa paste, cumin, coriander, cinnamon, and salt.