INGREDIENTS
2 cans
each) stewed tomatoes, stewed
4
Carrots
2 cups
Cauliflower florets
1 tsp
Coriander, ground
3/4 cup
Currants, dried
2 1/2 cups
Eggplant
1 can
Garbanzos
3 cloves
Garlic
1 cup
Onion
2 1/2 cups
Sliced (1/2 in. thick) zucchini
5 cups
Vegetable or chicken broth
1/2 tsp
Cayenne
1/4 tsp
Cinnamon, ground
1/2 tbsp
Kosher salt
2 tbsp
Olive oil
1 cup
Almonds, toasted
1 tsp
Cumin, ground