Bev's Recipe Collection

• 1 1/2 t turmeric
• 1 1/2 t cumin
• 1 1/2 t cinnamon
• 1 t salt
• 1 t coriander
• 1 t cardamom
• 1/2 t sweet paprika
• 1/4 t pepper
• 1 large head cauliflower, cut into small florets
• 10 medium-sized carrots, diced
• olive oil
• 2 medium sweet onions, chopped
• 9 garlic cloves
• 3 15-oz cans chickpeas, drained and rinsed
• 3 15-oz cans diced tomatoes
• fresh parsley

Preheat the oven to 475 degrees.

Mix the spices in a small bowl.

Place the cauliflower florets and carrot pieces on a large baking sheet covered with parchment paper. Drizzle or spritz generously with olive oil. Sprinkle half of the spice mixture over the veggies, then toss.

Bake for 20 minutes. Remove from heat and set aside. (Turn the oven off.)

Heat 1/4 C olive oil in a large stock pot on medium. Add onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook for 2-3 more minutes, stirring constantly.

Add the chickpeas and tomatoes. Stir in the veggies. Bring everything to a boil, then reduce to medium-low, cover part way and cook for another 20 minutes. Stir occasionally, adding a little water if needed.

Remove from heat and transfer to serving bowls. Garnish with fresh parsley. Enjoy over couscous or quinoa.

adapted from themediterraneandish.com