INGREDIENTS
1
medium onion, diced
2
celery stalks, diced
1
red pepper, thinly sliced
2 tsp
ground cumin
1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1 tsp
paprika
1/8 tsp
cayenne pepper
1/4 tsp
ground pepper
1 tsp
salt
3
carrots, cut in ¼ inch rounds
1
fennel bulb, stalks removed and cut in bite sized pieces
1/2
head cauliflower, cut into florets
3 cups
cooked chickpeas
1 28 ounce can
crushed tomatoes
2 cups
vegetable broth
2 cloves
garlic, minced