Moroccan Chickpea Stew
INGREDIENTS
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1 medium onion, diced
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2 celery stalks, diced
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1 red pepper, thinly sliced
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2 teaspoons ground cumin
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½ teaspoon ground cinnamon
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½ teaspoon ground ginger
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1 teaspoon paprika
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⅛ teaspoon cayenne pepper
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¼ teaspoon ground pepper
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1 teaspoon salt
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3 carrots, cut in ¼ inch rounds
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1 fennel bulb, stalks removed and cut in bite sized pieces
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½ head cauliflower, cut into florets
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3 cups cooked chickpeas
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1 (28 ounce) can crushed tomatoes
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2 cups vegetable broth
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2 cloves garlic, minced
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