INGREDIENTS
4 cups
Cauliflower florets
2 15 ounce cans
Chick-peas
1
Eggplant, medium
4
Garlic cloves
1
Onion, large
1 cup
Raisins
2 16 ounce cans
Tomatoes fire-roasted preferred
2
Zucchini, medium
1
Harissa or hot chile sauce or hot sauce
1 1/2 cups
Quinoa
1/2 tsp
Cardamom, ground
1/4 tsp
Cayenne pepper
2 tsp
Paprika, smoked
1 tsp
Salt optional
1 tsp
Turmeric
4 tsp
Cumin, ground
3 cups
Vegetable broth or water